Cecilia Quan | Honduras

FEMALE PRODUCER SERIES

Tastes Like: Honeysuckle, Floral, Dried Mango

Process: Red Honey, 96 Hr. Double Fermentation

Altitude: 1450-1850 MASL

Region: La Paz, Honduras

Our first offering via Cima Cafe Importers.

Cecilia Quan is a pharmacist by profession and a coffee producer by heart. Cecilia has been working with specialty coffee since 2013 and is continuously learning about varietals, processing, fermentation, and cupping.

Cecilia is the third-generation of coffee producers in her family and started working in specialty coffee in 2013. Alongside her husband, Cecilia has acquired different plots of lands to produce specialty and organic coffees and reforest these areas that were previously affected by human activity in the past.

Finca Deborah was founded in 1987 by Cecilia’s coffee-producing family.

This coffee from Los Nogales lot in Finca Deborah was manually harvested at peak ripeness and sugar content during the months of December 2023 through March 2024. Upon harvest, this Icatu was fermented in covered barrels for 96 hours, where the temperatures ranged from 18 - 24°C. The coffee was subsequently depulped and set to dry in raised beds under partial shade for 32 days where the temperatures ranged from 15 - 28°C until it reached 11% moisture levels before being prepped for export.