Honduras Marcala Manos de Mujer Organic Honey

In the mountains of Marcala, in Honduras's La Paz department, a group of women decided their hands would build something lasting. They named it Manos de Mujer, Women's Hands, and the coffee that carries the name is a record of what those hands can do.

Organic OriginHonduras RegionMarcala, La Paz Elevation1,300-1,700m ProcessHoney VarietyCatuai, Caturra, Bourbon, Pacas The Source

Marcala, Where the Map Was Drawn First

Marcala sits in southwestern Honduras, near the Salvadoran border, in the department of La Paz. In 2005 it became the first region in the country to earn a Denomination of Origin for coffee, a formal recognition that its volcanic soil, steady rainfall, and high ground produce something distinct. Honduras is the largest coffee producer in Central America, and Marcala is widely regarded as one of its finest growing areas. At elevations of 1,300 to 1,700 meters, cherries ripen slowly, concentrating the sugars that give these cups their sweetness and brightness.

Manos de Mujer is a group of women producers organized in 2013 within COMSA, the organic cooperative founded in Marcala in 2000. Each woman owns and works her own farm. Beyond coffee, they raise chickens, pigs, and cattle and tend gardens of fruit and vegetables, selling the surplus at a local organic market so income arrives year round. The group set out to lift the living standards of its members, and the harvest reflects that care.

The Craft

Honey Process, Then City+

This lot is honey-processed, a method that sits between washed and natural. After picking, the producers remove the skin but leave some of the sticky fruit mucilage, the honey, clinging to the seed as it dries on raised beds. That fruit sugar feeds back into the bean during drying, building body and rounding out acidity while keeping the cup clean. You can read more about how processing shapes flavor and why honey lots fall in the bright, fruit-forward middle.

We roast this coffee to City+ at our Virginia Beach roastery, a medium-light level chosen to protect the tangerine and raspberry notes the honey process develops. Push the roast darker and that fruit flattens into something heavier; held here, the cup stays lively and sweet. Small batches keep each roast honest to the lot.

Tangerine Raspberry Green Apple Brown Sugar BodyMedium AcidityBright The Cup

Sweet, Crisp, and Honest

The cup opens with tangerine, juicy and citric, then turns toward raspberry as it cools. Green apple keeps the acidity crisp and clean, while the honey process lays down a base of brown sugar sweetness that holds the whole thing together. It is a bright, balanced coffee with a finish that stays sweet rather than sharp.

Find Your Fix

This Honduran honey lot shines through a V60 or Chemex, where the bright citric acidity and clean sweetness come forward. A Beehouse or standard drip rounds it gently for everyday cups, and an Aeropress concentrates the fruit if you want it bold and quick. Browse all of our coffee beans and find your fix.

Roasted in small batches at our Virginia Beach roastery.

Packaged in reusable glass mason jars, returned locally for reuse. Solar-roasted.

Virginia Beach, VA