We got to meet the producer-couple Marysabel Caballero and Moises Herrera in Oslo in 2022, and it's always a pleasure to feature their coffee. We've decided to do this one exclusively as an espresso because we have a very limited amount and it tastes amazing with milk.

This lot is a special natural-processed catuaí from their farms in the Marcala-region of Honduras. It's special because of the humid climate of Marcala, which makes natural-processing very difficult.

Coffee cherries are selectively hand-picked and sorted, then placed in a single layer on raised beds that are covered from rain. The coffee cherries are rolled up in tarps during rain, during high sun and during the night. As the coffee dries it can be stacked a bit more, but they need to be very careful to monitor humidity.

The name confite comes from a type of candy in Honduras, made from nuts, dried fruit and candied sugar, because of the sweet and sticky flavour profile, but also because the coffee looks a bit like it when rolled up like sausages in the tarps.

Tropical Chocolate and Plum jam