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De La Finca Marcala Organic
Raisinet, green apple, sweet lemon and brown sugar
Past offering
This coffee is no longer on our menu.
Expression
Tasting Notes
Raisinet, green apple, sweet lemon and brown sugar
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Origin
Country
Honduras
Region
La Paz
Producer
Nelson Amador
Farm
Marcala Farm Project
Craft
Variety
Yellow and Red Catuai
Process
Red Honey Anaerobic
Fermentation
48-hour anaerobic fermentation
Elevation
1450 meters
Certifications
Organic
Roast Level
Lighter Darker
Expression
Origin
Craft
Tasting Notes
Raisinet, green apple, sweet lemon and brown sugar
Acidity
Mellow Bright
Sweetness
Subtle Pronounced
Body
Light Full
Country
Honduras
Region
La Paz
Producer
Nelson Amador
Farm
Marcala Farm Project
Variety
Yellow and Red Catuai
Process
Red Honey Anaerobic
Fermentation
48-hour anaerobic fermentation
Elevation
1450 meters
Certifications
Organic
Roast Level
Lighter Darker
Roasting now
Chocolate-covered raisin and green apple
The first comparison we reach for is Raisinets: dried-fruit sweetness with a chocolate edge. Brown sugar fills out the cup, while green apple brings a brighter finish.
There’s also a soft wine-like tone beneath the sweetness. It gives the coffee another layer without taking over the fruit.
An experimental farm in Marcala
The Marcala Project is De La Finca’s experimental farm in Honduras. Its producer-family account describes a place to try processing techniques and share what they learn with other small farmers.
We source this selection through De La Finca Coffee Importers, the farmer-led business founded by Nelson Amador.
Anaerobic honey processing
This selection combines fermentation in a low-oxygen environment with honey processing. After the cherry skin is removed, some mucilage remains around the parchment during drying.
We find that combination in a cup with dried-fruit sweetness, a little wine-like character and a clear apple finish.
Brewing Guides
Brew De La Finca Marcala Organic like we do - here’s how.
Highlights clarity and acidity; best with precise grind, flow control, and flat or conical brewers.
| Brew Ratio | 1:16 (e.g., 20g coffee to 320g water) |
| Grind | Medium-fine (like sugar) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 2:45 – 3:15 min |
| Yield | 300–320g |
Use a pulse pour method to develop body and sweetness. Highlights raisin, lemon zest and brown sugar notes.
Full immersion with coarse grind; great for body, sweetness, and lower-acidity profiles.
| Brew Ratio | 1:15 (e.g., 30g coffee to 450g water) |
| Grind | Coarse (like breadcrumbs) |
| Water Temp | 93°C / 199°F |
| Total Brew Time | 4:30 – 5:30 min |
| Yield | 400–450g |
Long steeping enhances syrupy sweetness and fruit balance. Stir midway for even extraction.
Pressure extraction with fine grind; isolates intensity, structure, and balance.
| Brew Ratio | 1:2.25 (e.g., 18g coffee to 40g espresso) |
| Grind | Fine (like powdered sugar) |
| Water Temp | 94°C / 201°F |
| Total Brew Time | 26 – 30 sec |
| Yield | 36–40g |
Use a longer shot time to balance acidity with body. Preserves green apple brightness and candied sweetness.
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De La Finca Marcala Organic combines low-oxygen fermentation with honey processing. At the Marcala Project in Honduras, the coffee is depulped and finishes drying with some fruit mucilage still around the parchment.
De La Finca Marcala Organic is a caffeinated coffee from the Marcala Project in Honduras. The producer also makes separate decaffeinated selections; this offering is the anaerobic honey coffee.
Start De La Finca Marcala Organic with your usual drip or pour-over recipe. Adjust the grind around the balance between chocolate-covered raisin sweetness and green apple brightness.