Honduran 'Mercedes' has flavors of s’mores, raspberry jam, and cedar - with a juicy and creamy mouthfeel.

The CAFESMO (Cafes Especiales Mercedes Ocotepeque) cooperative in northwest Honduras is made up of 280+ members, with small farms ranging in size from 2 to 12 hectares, who also grow different blends of plantains, mangos, citrus, avocado, corn, beans, chiles, carrots, and more. This diversity of crops, the region’s many microclimates, and varying altitudes extend their harvest season months longer than the average co-op.

Honduras is Central America's largest coffee producer by volume. While the washed process is widely used in Central America, natural processed coffees remain hard to find. High-quality naturals are usually tiny, experimental lots produced for waiting buyers or auction platforms, with very competitive prices. This particular lot is an anaerobically fermented natural and is part of the first full container CAFESMO has shipped to the United States. CAFESMO began experimenting with increased fermentation times using anaerobic methods as a way of boosting the clarity and acidity of their naturals.

Learn more about CAFESMO on their website: https://cafesmo.com/en

“Anaerobic” in this case refers to the fermentation environment where oxygen is limited or entirely deprived. In normal coffee fermentation, the oxygen itself drives the process, converting sugars to alcohol and lowering the pH of the mixture. When oxygen is limited, the fermentation process is slowed, giving the coffee's sugars a longer period of contact with the seed and transforming the flavor.

AROMA: s’mores, strawberry
FLAVOR: raspberry jam, rhubarb
BODY: juicy, creamy
FINISH: honey, cedar
REGION: mercedes, ocotepeque
VARIETIES: paraneima, pacas, catuaí
PROCESS: anaerobic natural
PRODUCER: cafesmo cooperative
ALTITUDE: 1000 - 1900 meters above sea level
CERTIFICATION: organic

This is a refined blend of washed coffees from Africa and Latin America. Pompadour is best appreciated black or with just a touch of milk, and is fantastic as straight espresso, in a cappuccino, prepared as drip coffee, or by any other method you might choose.

AROMA: maple, honeysuckle
FLAVOR: sugar browning, raspberry
BODY: soft, silky
FINISH: orange zest, macadamia
REGION: ethiopian 'kayon mountain', mexican ‘ki-saya’, and colombian ‘tolima’
PROCESS: washed, then sun-dried
CERTIFICATION: organic

This blend is designed to create a complex balance of coffees from the world's four largest coffee producing regions. Originally designed to be pulled as espresso, this blend holds up well to some milk, as when used in a latte. That having been said, this coffee has become a crowd-pleasing favorite and is also enjoyed by many who brew it by all other brew methods.

AROMA: vanilla, honey, cinnamon
FLAVOR: chocolate, hazelnut, winey fruit
BODY: rich (typical of dry-processed coffees)
FINISH: spice, lingering cacao
REGION: brazilian ‘sete marias', ethiopian 'kayon mountain', mexican ‘ki-saya’, and balinese ‘kintamani’
PROCESS: natural, washed, wet-hulled
CERTIFICATION: organic

This popular three-bean blend is a sultry mixture of Indonesian and Latin American coffees that is darkly roasted without going too far for a smokey, yet sweet and creamy cup.

AROMA: smokey, sweet
FLAVOR: deep, earthy, herbal - black licorice
BODY: creamy, buttery
FINISH: spice, tobacco
REGION: mexican ‘ki-saya’, colombian ‘tolima’, and balinese ‘kintamani’
PROCESS: washed, wet-hulled
CERTIFICATION: organic