Honduran Natural Organic 18-Rabbit Microlot

From Honduran highlands where coffee grows slow and sweet. Naturally processed on raised beds under mountain sun—whole cherries drying for weeks, their sugars infusing the bean. The result: milk chocolate, caramel, and the kind of smoothness that makes organic coffee worth seeking.

USDA OrganicFair TradeMicrolot OriginHonduras RegionMarcala, La Paz Elevation1200-1600m ProcessNatural (Organic) VarietyCatuai, Bourbon The Source

Marcala's organic tradition

Honduras produces coffee on a massive scale—one of Central Americas largest exporters. But Marcala, in the La Paz department, does things differently. This region has embraced organic farming practices, with smallholder cooperatives working together to maintain certification standards and share resources.

The 18-Rabbit collective represents farms scattered across Marcala's hillsides at 1,200-1,600 meters elevation. At this altitude, temperatures stay cool, rainfall is abundant, and coffee cherries mature slowly. Slow maturation means more time for sugars to develop—the foundation of sweetness in the cup.

Organic certification isn't just a label here. It means no synthetic fertilizers, no chemical pesticides, and soil management practices that prioritize long-term health over short-term yields. The coffee takes longer to grow, costs more to produce, and tastes cleaner for it.

The Craft

Natural processing on raised beds

Natural processing is coffee's oldest method—whole cherries drying in the sun, no machinery required. But doing it well demands patience and attention. Dry cherries unevenly and they mold. Dry them too fast and flavors don't develop. Dry them too slow and fermentation goes wild.

This microlot uses raised beds—wooden frames with mesh screens that allow airflow underneath. Cherries are spread thin, turned by hand multiple times per day, and dried slowly over 3-4 weeks. The process is labor-intensive, but it creates even drying and controlled fermentation.

As the fruit sugars dry around the bean, they infuse it with sweetness. Caramel notes develop. Chocolate emerges. The body builds. What results is coffee that tastes richer and sweeter than washed versions from the same origin—fruit's influence without fruit's funk.

Milk ChocolateCaramelBrown SugarRaisin BodyMedium AcidityMild The Cup

Chocolate, caramel, clean sweetness

Milk chocolate dominates this cup—not bitter dark chocolate, but creamy and approachable. Caramel sweetness builds in the mid-palate, along with brown sugar notes that taste almost baked. A hint of raisin shows up on the finish, subtle dried fruit character from the natural process.

The body is medium—substantial enough to feel satisfying, light enough to drink all morning. Acidity stays mild, making this coffee easy on the stomach and approachable for anyone who finds bright coffees harsh. This is daily-drinker coffee: balanced, smooth, and organic without tasting medicinal or overly earthy.

Brewing

This coffee works across methods. Drip at 1:16 ratio delivers consistent chocolate and caramel. Pour-over (Chemex or V60) at 202°F highlights sweetness and clarity. Natural process can extract quickly—if your brew tastes muddy or over-extracted, grind slightly coarser. Cold brew emphasizes chocolate and low acidity, perfect for summer mornings.

Sourced from organic cooperative farms in Marcala, roasted fresh in small batches at our Virginia Beach roastery. Limited microlot availability.

Virginia Beach, VA