Honduras · Honey Catuai

Honey process — after pulping, the mucilage remains on the bean during 10–20 days of drying. Mucilage is composed of pectin, sugars and organic acids; during drying, lactic acid bacteria and yeasts ferment this layer into esters and sugar compounds. Result: an extra sweetness and fruit layer on top of Catuai's natural chocolate-caramel character.

Grown above 1,500 m on the volcanic soils of Copán. Catuai — a Caturra × Mundo Novo cross that accounts for roughly 45–50% of Honduras's production.