A surprising combination of Catuai, Typica, and IH90. It offers a vibrant and complex profile, with juicy sweetness and a silky body. Ripe fruit flavors intertwine with nuances of controlled fermentation and a clean finish.

Luha and Issel Medina come from a family of coffee farmers who have worked for three generations to improve coffee culture and trade in Honduras, especially in Santiago de Puringla, La Paz, an area traditionally dominated by men in this industry.

They currently own two certified organic farms, which were previously cattle ranches and have transformed into a coffee forest with over 75% shade. They use pesticide-free organic practices and apply compost produced on their own plantation.

Processing is done at Beneficio Los Encinos, which they founded in 2019 and currently has 10 families. They prefer the natural process because it increases the coffee's complexity. This process includes a three-day fermentation in open-air tanks and a 30-day drying process under partial shade. All coffee is hand-sorted and sorted by women. Ana Esly Galeano, who received support from the sisters to graduate as a cupper, is in charge of quality control at the processing station.