Hazel Nuts
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Hazel Nuts is a natural Catuai from Chinacla in the Marcala region of Honduras, grown by our longtime partners Marysabel Caballero and Moises Herrera. Round and silky, with hazelnut, cacao nibs and blackberry. This is the coffee we reach for in milk-based drinks.
Flavor Profile Round
Origin Honduras
Region Marcala
Producer / Farm Produced by Marysabel Caballero and Moises Herrera
Harvest 2026
Tasting notes Blackberry, Cacao Nibs, Hazelnut
Altitude 1600masl
Varietal Catuai
Process Natural
Intervention Level Low
FROM ORIGIN TO CUP
Chinacla, in Marcala, is humid, with rain that lands right in the drying window, which makes a clean natural genuinely hard to produce. Moises Herrera dries the cherries on covered raised beds over 20 to 40 days, thickening the fruit layer slowly as the coffee dries, and the covered beds are what make a natural possible in this weather at all. The result is a sweet cup low in acidity and heavy in body, built on hazelnut and cacao rather than on brightness. We roast it for espresso. With milk it does what the name promises.
Origin
Chinacla sits in the Marcala region of Honduras at 1600 masl. The climate is humid, with heavy rain throughout the drying period, which is exactly what makes naturals here difficult due to the higher humidity.
Varietal
Catuai, a compact, high-yielding variety grown widely across Central America and known for a balanced, sweet cup. Dried as a natural, it takes on more body and a nutty, chocolate-leaning sweetness, with the blackberry notes coming from the fruit contact during drying.
Processing
Natural. Ripe cherries dry on covered raised beds, and the drying can run 20 to 40 days depending on the weather. The covered beds protect the cherry through Marcala's infamous rain season and are the reason a clean natural is possible here.
Intervention level
Low. This is about careful, patient drying rather than any controlled fermentation. The work is in protecting the cherry, not manipulating it.
