Mario Mejía’s Pacamara comes from La Paz, Honduras, where it is grown at 1,650 metres above sea level. Mario Samuel Mejía represents a new generation of specialty coffee producers, combining his background as an agronomist with the family tradition of Finca El Jardin. He took over the farm at just 26 and has since developed a specialty coffee program in the region, later building his own wet mill in 2023 to improve processing and support other producers in the program.
The coffee is handpicked and carefully selected before being depulped and wet-fermented for approximately 50–70 hours. After washing, the parchment is dried on African beds for 15–30 days, with the cooler climate and higher elevation extending the drying period. In the cup, sharp lemony acidity meets the sweet green character of tomatillo and lemongrass, while cooling brings out a deeper agave-like sweetness, thicker body, and subtle wild berry character. Savory, sweet, and herbaceous, this Pacamara offers a distinctive and versatile cup.
 Quantity:
|
250g |
 Origin:
|
Honduras |
 Region:
|
La Paz |
 Farm:
|
Finca El Jardin |
 Process:
|
Washed |
 Variety:
|
Pacamara |
 Altitude:
|
1,650 m |
 Roast level:
|
Light |
 Brew method:
|
Filter & Espresso |
 Roast date:
|
September 22, 2026 |