Tastes
Orange,
Caramel,
Apple &
Cherry
Roast Level
Strength
Variety
Arabica, Parainema
Process
Anaerobic Natural
Provenance
Ocotepeque, Honduras
El Mandarino Natural
by Rosy Dariela Mancía from CAFESMO
El Mandarino Natural is an outstanding Arabica coffee of the Parainema variety, grown by Rosy Dariela Mancía and her husband Roy in the lush, mountainous landscapes of southwestern Honduras. This specialty microlot stands out for its Anaerobic Natural processing, a meticulous method that gives the coffee its vibrant character and expressive sweetness. During the controlled fermentation of whole coffee cherries, the beans develop a fruity, complex aroma profile with distinct notes of orange, apple, cherry, and a gentle hint of caramel. To bring out the full depth of these flavors, we recommend brewing it as a filter coffee, in an AeroPress©, or as a Turbo Shot.
€14.99
In Stock
Delivery till
Thursday, the 29th of January 2026
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Who produces El Mandarino Natural
Rosy Dariela Mancía, CAFESMO
Rosy Dariela Mancía is a smallholder coffee producer from Honduras who cultivates high-quality specialty coffees together with her husband, Roy Hernández. With great passion and tireless commitment, she strives to create really good coffees with lots of character. Dariela leads the Women's Power group within the CAFESMO producer cooperative and is eeply committed to giving women in Honduran coffee production greater visibility.
Our relationship with Rosy Dariela Mancía and CAFESMO
€16.99
/kgThe price we pay CAFESMO for your coffee
Direct through Algrano
How El Mandarino Natural is imported
2025
For how many years we have been working with Rosy Dariela Mancía
About El Mandarino Natural
On Finca El Mandarino, located at around 1,300 meters above sea level, Dariela and Roy grow their specialty coffees on just 2.5 hectares of land. The small size of their farm allows them to focus on producing high quality microlots like El Mandarino Natural, grown with great precision and respect for the environment. Only fully ripe cherries are harvested by hand and then Anaerobic fermentation. For 72 hours, the whole cherries ferment in sealed barrels, developing deep sweetness and layered fruit notes. Afterwards, they dry slowly on raised African beds for about 21 days, ensuring optimal flavor development. This careful process results in a bright, fruit-forward Parainema with the sweetness of cherries and the gentle citrus acidity of ripe oranges. Grown with ecological and sustainable farming practices, this coffee is a standout choice for anyone who appreciates thoughtfully produced, high-quality coffee beans. El Mandarino Natural is a coffee full of warmth, sweetness, and winter-brightening energy.
Brewing recommendation for El Mandarino Natural
Chris recommends the following recipe for brewing El Mandarino Natural with the Hario V60
Weigh out 24g coffee beans and grind with a setting of 17 clicks on the Timemore C3S Pro (equivalent to ~ 630 μm). Add 400 ml water at a temperature of 93°C. Results in a balanced acidity with a sweetness like orange, caramel, apple and cherries. Avoid astringency by adjusting the grind size coarser.
Finca El Mandarino
Ocotepeque, Honduras 1300 m a.s.l. Altitude
Finca El Mandarino lies at around 1,230–1,300 meters above sea level in the northwestern region of Honduras, where Dariela and Roy cultivate their coffee on carefully maintained parcels of land.
What makes the farm special is its focus on microlots: through precise handwork, selective harvesting, and meticulous processing, they create coffees that express distinct personality and character.
In recent years they have modernized their processing methods: alongside traditional natural processes, they now experiment with anaerobic fermentations resulting in coffees with greater complexity, expressive flavors, and vibrant cup profiles. Quality and sustainability go hand in hand at El Mandarino: organic fertilizer made from fruit pulp, shade trees, and an environmentally mindful approach are part of their daily routine.