We have been growing our 100% Arabica Coffee under the shade trees of our plantation in Marcala, Honduras since 1860
Marcala is located at over 5000 feet above sea level, deep in the mountains of western Honduras. Producing high altitude Coffee, surrounded by forests full of pine trees.
Our farms strictly produce eco-friendly, shade-grown coffee. One hectare of shade-grown coffee produces about 60 pounds of fresh oxygen a day. We also play host to dozens of varieties of birds. The biodiversity and importance of shade-coffee is demonstrated by the fact that scientists have found more than 250 species of insects in surrounding trees.
Of the rainfall we receive, less than 6% runs off our land, compared to more than 70% in farms trying to achieve a higher yield by not using shade trees. We want to preserve the ecosystem and improve the soil.
We Only Produce Arabica Berries, Of Which There Are Many Varieties
Don Adán Coffee consists of a combination of Bourbon, Typica and Pacamara berries.
Bourbon and Typica are very old species. They produce a cup of excellent quality and delicate taste, complemented with a very clean agreeable aftertaste and incomparable acidity.
There are plant varieties that will produce more quantities, but we have chosen traditional trees that produce better quality.
Pacamara is the derivative of two different tree varieties: Pacas and Maragogype, or elephant bean. Originating in southeastern Africa, it was introduced to the Blue Mountains of Jamaica in 1901 and Guatemala in 1903.
Our coffee is produced at altitudes of over 5000 ft, producing an even sized, hard bean that is striking not only in appearance, but also has an excellent and distinctive taste.
In Order To Produce The Best Quality Coffee We Nurture Our Coffee From Start To Finish.
Our coffee trees are stress free; we carefully hand pick the coffee and cherries 2-3 times per season and ensure that the same care is applied throughout the process, right up until it reaches our customers.
We use both wet and dry processing methods when separating the green beans from the cherry. The cherries are either washed or laid out on patios and sun-dried. Each method subtly changes the flavour of the beans.
Once the beans have been separated they are graded according to size and colour. Our team of expert selectors handpick the green coffee beans, which reach our required high standard.
We endeavour to make each cup of coffee a reflection of our commitment to quality and a credit to our heritage.