La Quebrada

About This Coffee

La Quebrada is a natural processed Honduran coffee from the Chinacla region, cultivated at 1,560 meters altitude by Familia Caballero. The Catuaí variety undergoes an extended natural fermentation lasting 20-40 days, resulting in a clean, fruity cup with citric acidity. Tasting notes include papaya, banana, red fruits, and gummy candies, delivering an expressive flavor profile without over-fermentation defects.

Origin

Chinacla (Honduras)

Flavor Notes

Papaya, Banana, Red Fruits, Frutos Rojos, Plátano, Gominolas, Gummy Candies

Roast Level

—

Processing

Natural Extended, Natural Extendido

Typology

Arabica

Catuai

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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