La Cruz Lot 2

This is a bold, fruit-forward natural from fourth-generation producer Fredy Diaz, grown at Finca La Cruz in the highlands of Ojojona, Honduras. Lot 2 is an experimental natural: whole ripe red cherries are selected by Brix, then submerged in an anaerobic tank of mosto — the living liquid drawn from previous ferments — for 120 hours, before drying slowly on raised beds in temperature-controlled solar dryers for 29 days. The result is a cup bursting with ripe fruit and depth.

Tasting Profile

Expect big blueberry and mulberry up front, dark chocolate through the middle, and a wave of tropical fruit — pineapple, grape, plum and strawberry. Rich, sweet and full-bodied, yet clean on the finish.

Coffee Profile Details

Origin: Honduras

Region: Payaguare, Ojojona, Francisco Morazán

Farm: Finca La Cruz

Producer: Fredy Diaz

Process: Natural — 120hr anaerobic mosto fermentation

Varietal: Catuai

Altitude: 1,650 metres

Lot: 2

Brewing Recommendations

Wonderfully versatile — brewed as filter it's juicy and bright, while as espresso it turns deep and jammy with a rich body that stands up in milk.

Fredy Diaz is a fourth-generation coffee producer who has been learning the craft since age 14. Finca La Cruz is named for the concrete cross built at the farm's highest point in 1961, a long-held local landmark. A dedicated experimenter — in his words, "I love to experiment" — Fredy was connected with Project Origin through the Café Raga team, who provide technical support and cupping feedback. Traded direct, so more of what you pay reaches the hands that grew it.