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Honduras Organic 18 Rabbit Red Marcala


Flavor Profile

Cupping Notes
Aromas of strawberry, raspberry, and cherry that carry over into the cup and a heavier body with mild fruit notes, graham cracker, and walnuts. Balanced acidity and sweetness, well rounded, smooth, and juicy.

Attributes (1-7)

Flavors (1-4)


  • CountryHonduras
  • Local RegionMarcala
  • ProcessHoney
  • VarietyRed and Yellow Catuai
  • Altitude (meters)1,400 masl
  • HarvestJanuary - April
  • Organic CertificationYes
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
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raw green bean Green coffee is raw Roast prior to consumption

The name “Honey Process” actually comes from how sticky the beans get during processing. This type of processing coffee beans is halfway between a washed coffee and a natural process coffee: it’s fruity, but not in as exaggerated a way as some naturals. It often has a more rounded acidity than washed coffees, with intense sweetness and complex mouthfeel. Typically, the more mucilage left on the bean, the sweeter the taste. Subcategories have developed based on the amount of mucilage that is left as well as their drying times: yellow, red, golden, black, and white honey.

18 Rabbit is a collective of farms in Honduras that are female owned by Senora Flhor, her mother, and different members of the Zelaya Ontreras family. Dulce Marlen, the owner of Finca Dulce Luna, is the matriarch of the family, and owner of 18 Rabbit exports. She and her husband paved the way for organic and biodynamic farming practices, being intentional about naturally regenerating the soil they use for their agriculture. Members of this family have placed in the top 10 for Honduras' Cup of Excellence, and work together to create these unique fermentations you'll find in these coffees.

The Red Honey Process is fermented for 24 hours, and mostly at night in the cool weather. The cooler weather creates a slower ferment that you can taste in this coffee.

Cupping Notes: Aromas of strawberry, raspberry, and cherry that carry over into the cup with a heavier body and mild fruit notes of graham cracker, and walnuts. Balanced acidity and sweetness, well rounded, smooth, and juicy.

Customer Reviews

Average Rating
February 9, 2023

I often roast a bean, and give it a "blind taste test" a few days later. It is an awful thing to admit, but I am often influenced in my expectations if I "read the expected flavor profile" as I am tasting. This bean was tasted without refreshing my memory from the excellent descriptions on this page. I took this bean to a City Roast (which was past the Vienna which many suggested for it). This darker roast did end up eliminating the Fruit flavors in the description. But, it did end up making a very smooth, low acid Chocolate and Caramel flavor. The body was well developed and it was a great cup of coffee. The bean was roasted with a profile most similar to a Kona Coffee, so it wasn't as fast of a roast as the bean would have likely tolerated. The next roast will be more similar to an African bean, which will likely reveal the fruit flavors that others have described. Even when roasted to more of a low-altitude profile, it was excellent. For those who have done faster roasts to reveal the fruit, it is well worth trying a lower and slower roast to express the well-developed flavors the bean can produce on the opposite end of the roasting spectrum.

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January 20, 2023

I finally got to try this bean. I've taken to using a batch cold brew system to brew a five to six day batch of cold brew concentrate where all I have to do is add hot water when I want a cup. I also use a recently purchased Boca Boca roaster and do three or four back to back roasts at a time. Anyway, the first thing I noticed with this bean is the nutty/fruity qualities definitely stand out. I normally roast more of a medium dark roast into the second crack. I am one of those people who really like the taste of coffee so I only add cream and sugar if someone offers me a really lousy cup of coffee. I will buy this bean again but the biggest problem I have is CBC has so many beans I like that it's hard to decide which one to order next. I use their matrix to select organic high altitude beans and so far have enjoyed them all. And I would definitely recommend this one.

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January 14, 2023

I roasted to the very end of first crack - to where there was at least 10 seconds between pops - and then about 15 seconds more. I brewed the coffee as espresso alone and in lattes. The resulting flavor was fairly balanced - neither extremely acidic nor extremely lacking in it. It reminded me quite a bit of the Hawaiian coffees I've had… only with fewer of the earthy flavors.

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May 8, 2022

I've tried multiple roast of this now, and so i have a quick important update. If you go to slow with the roast, and really try to extend the browning phase (which seems to work well for a lot of other beans), You will lose a lot of the fruity goodness. The other thing to realize, is that it seems to work best verging on a cinnamon roast. Getting it into medium range will also lose a lot of the wild fruitiness. That being said, it's a lot smoother and less acidic at really light roasts than most, and the end result feels more like a city or city+. Between this review and my original one, that gives me an average of 4.5 stars, which I think is exactly accurate. A phenomenal bean and still one of my favorites, but every now and then it doesn't work how you expect it to. Absolutely still worth picking up, because when you get it right it's phenomenal.

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April 6, 2022

Stellar coffee. Love that red honey process.

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April 3, 2022

great depth, nice brightness that lends to a well balanced juicy floral/fruitiness (still undecided which). I was not impressed when i tried it as a pour over, so i brought it to church and served it as a batch brew, 120g to 64oz at 195f and it was excellent.

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March 6, 2022

Roasted to a cinnamon roast via convection. Amazing flavor. Cordial cherry as someone described is a good description. Very smooth, sweet. Makes an AMAZING espresso.

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January 20, 2022

This is the first Honduras Honey processed coffee I have tried. Roasted up to 2nd crack. The flavor profile was smooth and luscious mouthfeel.

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January 1, 2022

Juicy indeed, but not in the usual way! I roasted to just at the end of first crack, making sure to let it finish as it started cool down (I'm using a convection system rather than a drum roaster) The cherry and berry notes come through more like a fruited desert than something straight from the vine. The cherry is especially strong, and includes hints of milk chocolate and mild acidity (like a cordial cherry). The beans were fairly hard when I grinded them, and i was afraid i roasted too light and would get a sour result. But it seems that these beans work well that way. I did need to wait an extra day though before they tasted best, and i think a 50+ hour rest might actually be best for these. That said, I'm amazed these beans aren't more popular. I'm in love.

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