Honduras
Merlin Rosibel Nolasco

Washed process Catuai

Flavour: cherry, peach, lime

Body: Acidity:

Merlin Rosibel Nolasco and his wife Darlin are the owners of Darpamer, in the Los Planes region of Honduras, just north-east of the border with El Salvador.

Merlin was born into coffee - his mother Rosalina Calix is a first generation farmer who instilled the caficultor spirit in her children Merlin, Freddy and Nora. Today the three of them collaborate on each other’s farms, and are all involved in the production of specialty coffee.

Merlin has been working at Darpamer for almost 10 years. On the farm he grows Catuai and Lempira, along with fruit trees including orange, lime and banana.

This year he has changed his nutrition management and pruning techniques, which allowed him to increase his overall productivity of the farm to 25 bags of parchment coffee.

Merlin has his own wet mill at the farm that is fed by a natural waterfall. In the future, he plans to improve the wet mill facility to continually elevate the quality of his coffee, as well as plant more barrier trees to minimise topsoil erosion.

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Merlin Rosibel Nolasco
Country: Honduras
Region: Los Planes
Altitude: 1600m above sea level
Variety: Catuai
Process: washed
Importer: Condesa Co.Lab
Body: Medium
Acidity: Balanced
Tasting notes: Cherry, peach, lime
Roast style: Omni (filter + espresso)

Variety

Catuai variety

Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.

The location

Coffee from Honduras

The largest producer of coffee in Central America and one of our favourite coffee producing nations, capable of producing fruit driven coffees with a great, vibrant acidity.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.