Honduras Organic 18 Rabbit Red Marcala


Honduras Organic 18 Rabbit Red Honey Process
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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.

Coffee Bean Matrix Attributes

  • CountryHonduras
  • Local RegionMarcala
  • ProcessHoney
  • VarietyRed and Yellow Catuai
  • Altitude (meters)1,400 masl
  • HarvestJanuary - April
  • Organic CertificationYes
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • DecaffeinatedNo
  • Brightness:6
  • Body:6
  • Aroma:4
  • Complexity:4
  • Balance:5
  • Sweetness:4
  • Nutty:heavy bean
  • Fruity:medium bean
  • Flowery:light bean

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Customer Reviews

Average Rating

by on 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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by on April 6, 2022

Stellar coffee. Love that red honey process.

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by on 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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by on 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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by on 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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by on 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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