We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Marcala
Varietal: Lempira
Process: Washed
Altitude: 1650 masl
 
Jose Santos Guevera Lopez is the owner and operator of La Montana, a 5-manzana farm in the Marcala region of Montecillos, Honduras. He cultivates 16,500 trees of coffee amongst corn and beans. Jose processes his coffee, both washed and natural, drying the coffee on raised beds for 2-3 weeks. 
 
The Marcala region is of great importance to Honduras coffee, being the first area to receive a "Protected Origin Denomination". Small producers in this tropical savannah are experimental, growing traditional bourbon, caturra, and catuai alongside bourbon mutations and gesha. The complexity of microclimate, varieties, and processing has led to some of Honduras' highest-scoring coffees.