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Tuesday, the 10th of March 2026
El Mandarino Natural
by Rosy Dariela Mancía from CAFESMO
5.0/5
El Mandarino Natural is an exceptional Arabica of the Parainema variety. It is grown by Rosy Dariela Mancía and her husband Roy Hernández in the mountainous southwest of Honduras. The careful anaerobic natural process gives this coffee a bold and fruit-forward character.
Controlled fermentation of whole coffee cherries creates a vibrant sweetness with notes of orange, apple, cherry, and a hint of caramel. We recommend brewing it as filter coffee, in an AeroPress©, or as a turbo-shot espresso to fully enjoy its layered profile.
Taste Notes
Orange, Caramel, Apple & Cherry
Roast Level
Strength
Variety
Arabica, Parainema
Process
Anaerobic Natural
Provenance
Ocotepeque, Honduras
€14.99
In Stock
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Who produces El Mandarino Natural
Rosy Dariela Mancía, CAFESMO
Rosy Dariela Mancía is a dedicated coffee producer from Honduras. Together with her husband, Roy Hernández, she grows high-quality specialty coffees. With passion and care, they focus on producing coffees with character and clear quality.
Dariela also leads the “Women’s Power” group within the CAFESMO cooperative. She actively works to increase the visibility and empowerment of women in Honduran coffee production.
Transparenz
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
At Finca El Mandarino, located at around 1,300 meters above sea level, Dariela and Roy cultivate specialty coffee on just 2.5 hectares of land. The small farm size allows them to focus entirely on quality. They produce precise and environmentally conscious microlots like this one.
Only fully ripe cherries are harvested by hand. The whole cherries then ferment for 72 hours in sealed tanks without oxygen. This fermentation method enhances sweetness and develops complex fruit notes.
After fermentation, the cherries dry slowly for about 21 days on raised African beds. This careful drying ensures clarity and balance in the cup.
The result is a bright, fruit-driven Parainema with juicy cherry sweetness and gentle citrus notes of ripe orange. El Mandarino Natural reflects thoughtful farming, careful processing, and outstanding quality. It’s a coffee full of warmth, sweetness, and vibrant fruit character.
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.
Customer Reviews
5.01 reviews
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Super Microlot
Besonders überzeugt hat die Balance zwischen Fruchtigkeit und Süße. Passt mit der V60.
5/5
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