Honduras: 18 Rabbit Natural, Marcala

In the Marcala region of Honduras, this micro-lot natural is produced on the family-owned farmland known as 18 Rabbit, tended by Señora Flhor, her mother, and a wider circle of relatives who share stewardship of the land. The coffee is processed in a natural style—also called dry processing—where the cherry is left intact as it dries in the sun, allowing the fruit to shape the coffee’s character with minimal disruption. This method is often described as back-to-basics, and it can create a profile that feels sweeter and more expressive than a washed counterpart, with a texture that reads rounded and lively. The lot is built around red and yellow Catuai varieties grown at elevation in Marcala, then carefully dried to protect clarity while preserving the natural process signature. Roasted light, this coffee is designed to keep the cup vivid and articulate, highlighting brightness and lift while letting the natural processing contribute a fuller, more fruit-driven impression. It’s a strong choice for customers who want an origin-forward coffee that feels playful, aromatic, and distinctly crafted rather than standardized.