Honduras - La Joya 1650 by Carlos Amaya Catuai Honey

About This Coffee

Honey-processed Catuai coffee from Finca La Joya in Marcala, Honduras, cultivated at 1,650 meters altitude by grower Juan Carlos Amaya. The beans are dried with their mucilage layer intact, creating an intensely sweet and fruity profile. Flavor notes include plum, dried longan, caramel, orange peel, almond, and biscuit with a structured, layered cup.

Origin

Marcala (Honduras)

Flavor Notes

Caramelized, Almond, Plum, Biscuit

Roast Level

—

Processing

Honey

Typology

Arabica

Catuai

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Wes Ngopi

Wes Ngopi takes its name from a Javanese greeting that translates to "Have you had your coffee?", reflecting its roots in the social ritual of sharing a cup. Based in Shah Alam, the roastery specializes in specialty grade single origin coffees roasted to order for home brewing enthusiasts. Bean selection is guided by ratings from CoffeeReview and independent research through traders such as Royal Coffee, Nordic Approach, and Olam, alongside direct trade relationships with farms like Java Frinsa Estate in Indonesia. The roastery emphasizes technical precision, modulating drum speed, fan adjustments, and firing pressure to achieve a smooth declining rate of rise for optimal flavor development. Wes Ngopi occupies a focused niche in Malaysia's specialty scene, prioritizing quality sourcing and meticulous roasting for the home consumer.

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