Producer and Region

Ceiba is organically grown in the highlands of Marcala, La Paz, Honduras. The name refers to the towering Ceiba tree, revered by the Maya as a sacred link between earth and sky.

This lot reflects years of collaboration with producers committed to ecological and community-based farming. On small farms between 1,200–1,700 meters, coffee is cultivated under shade, surrounded by diverse crops and rich local biodiversity.

Cultivation and Processing

This lot is made up of Parainema, Red Catuai, Icatu, and Lempira. Cherries are hand-picked and slowly dried on patios for around 25 days. The process is simple but precise: sunlight, air, and care.

Behind this coffee lies an approach rooted in long-term change. Farmers receive ongoing training in soil health, sensory analysis, and organic transition. Part of each sale contributes to local education.

Flavour

Full and balanced, with notes of blackberries, plum, and dark chocolate. A soft structure and gentle acidity make this a comforting yet expressive cup.

Capsules

This coffee is now packed into Nespresso® compatible capsules. Produced here in the Netherlands from sugarcane, the capsules are fully biodegradable.