Roger Antonio Domínguez Márquez owns several farms in La Paz, Marcala, including the 5-hectare plot called Las Acacias. He grows a mix of Bourbon and Caturra on the farm and has about 21,000 coffee trees. After picking, the cherry is depulped the same day, dry fermented in tanks for 18 hours, washed three times, and dried on raised beds for 12–15 days on average. He is interested in planting different varieties in the coming years, as well.
About La Paz Region
La Paz, an area famous for coffee production in Honduras, is high in elevation with cool temperatures. These factors cause coffees to ripen slowly, developing sugars that are then processed in these comfortable climates. These coffees have high fruity sweetness with flavors of berries or peach. Cafe Import's greatest relationship in this area is a 270-producer cooperative, many of which are woman producers or Organic certified. Coffees from La Paz are extremely stable, and reliable as any offering type.
Taste Notes
Rich, complex coffee packed with the sweetness and acidity of red to purple fruits, like blackberries, apples, and black cherries soaked in red wine.
