The legendary Tim Wendelboe from Norway has prepared an elegant and subtly herbal pour-over for you. The flavor of this coffee from the Finca El Puente farm in Honduras will captivate you from the very first sip with its herbal aroma, which then blends with the subtle bitterness of chocolate. The finish reveals the sweetness of dried fruit, adding complexity to the coffee’s flavor. With every sip, this coffee will reveal a new nuance, inviting you to savor it.
The coffee comes from the Honduran village of Chinacla, located in the La Paz region. The Finca El Puente farm, led by Marysabel Caballero and Moises Herrera, is situated here at an elevation of 1,500 to 1,680 meters above sea level. The production of this coffee is the result of a long-term project by Tim Wendelboe and the farm, who collaborated on the gradual development of processing methods. In addition to growing coffee, Marysabel and Moises are dedicated to improving social conditions in their community and advocate for sustainable coffee farming with an emphasis on environmental protection.
This Catuaí coffee has undergone a washed processing method, which gives it clarity and freshness. The coffee cherries are hand-picked and sorted by ripeness during harvesting. In the afternoon, the cherries are pulped, and part of the pulp is removed. The beans are soaked overnight in water tanks, where fermentation takes place. In the morning, they are washed to remove any remaining pulp. The beans are dried on raised beds in shaded areas. To ensure even drying, the beans are turned regularly.
- Farmers: Marysabel Caballero and Moises Herrera
- Elevation: 1,500–1,680 m above sea level
- Harvest: January–February 2026