Honduras Finca La Cruz | Mosto Fermented Natural | Specialty Espresso

Discover the Magic: A Legacy of Passion and Precision

Prepare to discover the magic behind the bean with our new Honduras Finca La Cruz. This Naturally Processed Catuai is a brilliant expression of passion, capturing the intense sweetness and rich complexity of the latest harvest. This is a single origin espresso that reflects the cutting-edge processing techniques of fourth-generation producer Fredy Diaz, who has dedicated his life to perfecting the craft since the age of 14.

About Finca La Cruz

Learn more about Finca La Cruz and Fredy Diaz.

Espresso Flavour Profile: Pineapple, Strawberry & Dark Chocolate

This full-bodied coffee delivers a clean explosion of fruit, melting into a rich, comforting finish. Meticulously roasted to a Medium level, it is designed for those who love a "bold and jammy" espresso:

• Palate: Vibrant notes of Pineapple, Strawberry, and Grape.
• Sweetness: A deep, layered profile of Plum and Blueberry.
• Finish: A comforting base of Dark Chocolate and Mulberry, with a refined Black Tea lift.
• Body: Thick and syrupy, standing out beautifully in milk-based drinks or as a complex, fruit-forward shot.

The Science of Sweetness: 120-Hour Mosto Fermentation

The exceptional intensity of Finca La Cruz is the result of Fredy Diaz’s precision-driven Mosto Fermentation process:

• Brix Sorting: Cherries are hand-picked and separated based on their Brix measurements to ensure only the highest sugar content enters the process.
• Mosto Supercharge: The beans undergo a specialized 120-hour anaerobic fermentation submerged in Mosto—a concentrated liquid collected from previous ferments that supercharges the fruit's intensity and complexity.
• Solar Drying: The cherries are laid on raised beds in temperature-controlled solar dryers for a precise 29 days.
• The Rest: The beans remain stored in their dried cherry pods until the very moment of milling for export, preserving every volatile aromatic.

Single Origin Detail: Honduras Finca La Cruz

• Origin: Honduras
• Region: Payaguare, Ojojona
• Producer: Fredy Diaz
• Varietal: Catuai
• Altitude: 1650 MASL
• Processing Method: Natural (120-Hour Mosto Fermentation)
• Roast Level: Medium (Optimized for Specialty Espresso)

Precision Brew Guide: Extracting the Fruit Explosion

To capture the pineapple sweetness and dark chocolate richness of this specialty coffee, we recommend starting with these parameters. As always, feel free to tweak the recipe to your specific machine and taste:

• Dose: 22.5g
• Yield: 42ml
• Time: 28–32 seconds

Roaster’s Tip: The Mosto fermentation makes this coffee incredibly soluble. If the fruit feels too "boozy," try a slightly coarser grind to keep the extraction time closer to 28 seconds. If you want to lean into the dark chocolate and blueberry jam notes, push it toward 32 seconds.

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