Producer and Region

Ceiba is grown organically 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 is the result of 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 a mix of crops and local biodiversity.

Cultivation and Processing

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

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

Flavour

This coffee is full bodied and balanced, with notes of plum, delicate tropical fruits and dark chocolate. A soft structure and gentle acidity make this a comforting yet expressive cup.