At Finca El Colibri, Mirna Lizeth Dominguez Marquez cultivates 16,000 coffee trees on her 5 manzanas farm (12 acres). After harvest, the coffee is fermented for 15 hours to remove the mucilage. It is cleaned, and then dried for 13 days on African raised beds.

The Marcala region is of great importance to Honduras coffee, being the first area to receive a "Protected Origin Denomination". Small producers in this tropical savannah are experimental with the processing, resulting in some of Honduras' highest scoring coffees.