SINGLE ORIGIN · MICROLOT · LIMITED EDITION

Tierra Maya / La Sampedrana, Comayagua, Honduras

Tasting Notes: Dark Chocolate · Berries · Red Wine Variety: Typica Process: Natural · 90-Hour Fermentation

Sourced through our direct partnership with fifth-generation producer Nelson Raul Amador — a limited edition extended fermentation natural microlot that pushes the boundaries of what Honduran coffee can be.

The Story

Grown at 1,750 meters above sea level in the highlands of La Sampedrana, Comayagua, Honduras, Tierra Maya is one of the most adventurous coffees in Nelson Raul Amador's lineup. The altitude, the cool mountain air, and the mineral-rich soils of the Comayagua region provide the ideal foundation — but it is the processing that truly sets this coffee apart.

After harvest, the Typica cherries undergo a 90-hour extended fermentation before drying naturally in the sun. This bold approach amplifies the fruit's natural sugars and unlocks a deeply complex cup — dark chocolate, ripe berries, and a striking red wine finish that lingers long after the last sip. It is a coffee for those who want to experience the full expressive range of what natural processing can achieve.

Fifth-generation producer Nelson Raul Amador has spent his life refining the craft his family built generations ago. Odysea co-founder Francisco Galeano visits his farms at least five times a year, working side by side with Nelson Raul to select the exceptional microlots that meet Odysea's standards. Tierra Maya is one of those rare finds — bold, intentional, and unforgettable.