Cherries are harvested at peak ripeness over multiple passes, pulped with an African-style disk pulper, and fermented for 12 hours before washing and sorting through grading channels. The coffee is then dried on covered raised beds for 8–12 days.
Lifted yet grounded, with stone fruit and apple layered over honeyed almond in this enduring classic.
“Mariposa” was the first coffee that began our now decade-plus friendship with David Lopez and the long story of growth we have shared together.
At the time, Finca Los Amigos was planted mostly with hybrid varieties, along with a small parcel of Catuaí. That parcel held promise. I could sense it in the cup and even more walking David’s beautiful farm beneath the rainforest canopy. It was not all the way there yet, but something was beginning.
David’s humility and steady dedication made him someone worth believing in. All these years later, that has proven true again and again. He began renewing and expanding his Catuaí, and the results came quickly, then kept getting better.
When we returned to that plot the following season, sunlight came through the tall branches above and white butterflies moved through the coffee trees.
We called the coffee Mariposa for the beauty of that moment, but also for what it seemed to promise. Since then, David has more than doubled his specialty plantings and expanded into new varieties from Pacas to Geisha.
It started here, in a field of butterflies.
| Producer | David Lopez |
| Place | El Socorro de la Penita, Comayagua |
| Variety | Catuai |
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Terroir |
Mariposa is set at 1600m in above the city of Siguatepeque in mountains under a tall canopy of pine rainforest with rich limestone soils. Each plot forms a unique microclimate across 20 acres planted to coffee. |
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Honduras Mariposa
Sale price$22.00
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