Carlos Mejia

Carlos Mejia produces coffee in the La Paz region of Honduras, operating at an altitude of 1450 meters. This geographic context frames the origin of the lots captured in the index. The dominant varietal grown by Carlos Mejia is Catuai, appearing across the cataloged offerings from this producer. The process portfolio for Carlos Mejia includes both anaerobic natural and traditional natural treatments. This indicates a focus on fruit-forward processing methods within the producer's current offerings. The catalog footprint for Carlos Mejia includes two coffees currently in-stock, carried by two different roasters. The average Cherrybook Index across these lots is 56.5. Recent catalog examples feature the Honduras - Carlos Mejia - Anaerobic Natural roasted by Pallet Coffee Roasters using the anaerobic natural process and Catuai variety, alongside the Honduras El Chollo N°366 roasted by Rave Coffee using the natural process and Catuai variety. The work of Carlos Mejia in the index is distinguished by a focused use of Catuai paired with distinct processing styles such as anaerobic natural and natural methods.