Hondo Mondo, Fair Trade & Organic

$ 15.50

Hondo Mondo is a Fair Trade & Organic micro-lot coffee sourced from the Marcala region of Honduras. It's a light-to-medium roast that is fruit forward with lively orange acidity yet balanced with notes of dried apricot and brown sugar.


Light-to-Medium Roast


Fruit forward yet balanced with notes of brown sugar and dried apricots. Lively orange juice acidity with a clean finish


Fully washed, Sun Dried


Typica, Bourbon and Caturra


1200m - 1600m




USDA Organic Certified 


Fair Trade Organic Hondo Mondo is a washed micro-lot organic coffee from the Marcala region of Honduras. "Mondo" is an Italian word used in reference to something very striking or remarkable of its kind. As this coffee region is often not top of mind when one thinks of coffee microlots, we thought it was only fitting to give this incredible find a heroic name to do it's flavor profile justice.

Fair Trade Organic Honduran Marcala craft coffees are phenomenal in the cup. Lively, sweet. and dense yet super clean with hints of dried stone fruits, carmel and chocolate. This coffee is sourced in conjunction with coffee experts working abroad with specific small family-owned specialty farmers in sustainable Co-ops to produce an exceptional level of coffee quality through the planting, growing, harvesting, milling, and export processes. Coffee produced in the Marcala region has a protected designation of origin to preserve the renowned reputation of the Marcala brand.

Fair Trade Organic Honduran Marcala Cooperativa Raose is sourced by Cooperativa Regional Mixta de Agricultores Organicos de la Sierra (RAOS), an association with 200 members who produce coffee on small family-owned farms in the Marcala growing region within the department of La Paz, Honduras Central America.

Washed Processing:

Washed (also known as wet-processed) coffee utilizes water and fermentation to remove coffee seeds from their cherries. After harvest, cherries are transported to a mill and first submerged in water. In this process step, the unripe cherries float to the top and are removed. Next, in the depulping stage a machine removes the skin and the pulpy layer beneath it. from there, the seeds are placed in fermentation tanks that soften and loosen the mucilage so it, too, can be removed. In the final stage, the beans are spread out and dried by the sun. When dry, the beans are ready for sorting, grading and bagging.

Bourbon Varietal:

Bourbon coffee varietals are grown in higher altitudes producing small and dense cherries with excellent cup qualities. Bourbon plants generally have broader leaves, rounder fruit, stronger stems and stand more upright than than Typica varieties.

Caturra Varietal:

Caturra plants are a direct mutation from the Bourbon plant. While similar, they are smaller, yield more fruit and ripen with either red or yellow cherries.


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