An exciting, extremely limited experimental coffee. Fermented in the fruit for 12 hours before being depulped fermented again in a sealed container without oxygen. The end result is a coffee that is sparkling with bright citrus notes that is a little different from anything we have had before. Try it before it’s gone!

Net weight 16oz (One Full Pound!)

  • Marcala, La Paz, Honduras
  • Altitude: 1470 m
  • Varietals: Icatu, Parainema, Catuai, H27
  • Process: Anaerobic Washed Process

Tasting Notes: Sparkling Acidity, Grapefruit, Mango

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Pedro Turcios is a second-generation coffee farmer. He is, in fact, the son of Maria Trancito, who’s honey-process microlot is also currently available. His farm sits high on the mountain overlooking the town of Marcala. Pedro’s coffees are known for their aggressive flavor profiles. He loves to experiment with new processing techniques to push the boundaries of what is possible in specialty coffee.

  • Light Roast
  • Sparkling Acidity, Grapefruit, Mango
  • Certified Organic
  • Certified Fair Trade