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Origin
Varieties
Process Method
Highlights
“Finca La Cruz is a Catuai lot from Ojojona in Honduras, grown at 1,650 masl and processed as an anaerobic natural. KOKKO roasts it as a whole-bean filter-friendly coffee, where the anaerobic natural method layers fruit over a nutty, chocolate base. Ojojona sits in the hills south of Tegucigalpa, a Honduran growing area known for smallholder lots dried on raised beds.”
