El Mandarino Natural

At Finca El Mandarino, around 1,300 m above sea level, Dariela and Roy cultivate coffee on 2.5 hectares of land. The small farm allows them to focus on carefully produced microlots such as this one.

Only fully ripe cherries are harvested by hand. The whole cherries then ferment for 72 hours in sealed tanks without oxygen. This anaerobic fermentation develops the coffee's sweetness and fruit notes.

After fermentation, the cherries dry slowly for about 21 days on raised African beds. The slow drying supports an even development of flavor.

The result is a fruit-forward Parainema with notes of fig, cherry, and brown sugar.

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.