Honduras-Masaguara-Farm:Finca Mocha
Honduras “Mocha Farm” (Finca Mocha) is often associated with the western highlands of Intibucá, particularly around Masaguara. This area sits among rugged mountain ranges, with many coffee plots located at higher elevations. The combination of altitude, noticeable day–night temperature swings, and a slower cherry maturation rhythm helps build stable sweetness and a tighter bean structure. As a result, lots from this origin tend to present a clean cup profile, consistent sweetness, and a more dimensional overall structure.
In terms of regional classification, Masaguara is frequently positioned within the broader Opalaca coffee zone. Opalaca is a highland region known for its mountainous landscapes and indigenous cultural heritage, and it has gained increasing visibility in the specialty market in recent years. Its terroir is shaped by continuous mountain ridges, dispersed micro-plots, and relatively stable climatic conditions. Together with long-established local farming and processing traditions, these factors allow individual farms and smallholder parcels to express nuanced differences in sweetness, aroma, and mouthfeel.
Market offerings from Mocha commonly feature classic highland Central American cultivars such as Caturra and Catuai. Processing methods typically prioritize clarity and cleanliness, with washed processing often used to preserve a bright, transparent base and a well-defined sweetness. In recent years, some lots have also adopted more distinctive experimental approaches—such as barrel fermentation or barrel-aging-style fermentation—layering spirit-like aromatics, honeyed sweetness, and amplified aromatic complexity onto an already clean structural foundation.
In the cup, traditionally washed lots usually lean toward a clean profile with gentle fruit acidity and caramel- or nut-like sweetness as the core. Barrel-processed lots, by contrast, tend to be more aromatic and expressive, often described with notes of spirit-like tones, ripe fruit, honey, chocolate, or a creamy mouthfeel. The texture is generally round and smooth, with the aromatics taking the lead—well suited for drinkers who enjoy pronounced fragrance and a sweeter, more enveloping style.