CAFÉ DE FINCA
La Perla
OriginHonduras
Roast levelMedium
ProcessLactic Fermentation, Natural
Summary
La Perla is a specialty coffee from Honduras, produced by Yolanda Mejía Fortín at Finca San José in Santa Bárbara. Grown at 1,450 meters above sea level, this micro-lot combines Caturra, Catuaí, and San Ramón varieties and undergoes a natural lactic acid process. It offers a refined floral fragrance, a buttery mouthfeel, balanced sweetness, berry-like acidity, and a milk chocolate aftertaste. The coffee has won gold awards in Paris from the AVPA.
AI-assisted description, based on roaster & cupping data.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Cupping score
- 0
- Region
- Santa Bárbara
- Producer
- Yolanda Mejía Fortín
- Altitude
- 1450 m.a.s.l
- Variety
- Caturra
- Notes
- Butter, Milk Chocolate, Floral, Berry
Reviews
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The roaster
Café de Finca is a specialty coffee roaster based near Barcelona, Spain, with a café in Castelldefels and a roastery in Sant Boi. Jonathan started it in 2009;…
AI-assisted description, based on roaster & cupping data.
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