Honduras

Produced by approximately 1,500 members of Café Organics Marcala in La Paz, this coffee grows at 1,300–1,700 meters in clay-mineral soils. Bourbon, Catuai, Caturra, Lempira, and Typica cherries are washed and sun-dried.

The medium-dark roast emphasizes caramel, spice, and brown-sugar sweetness in a rich, comforting cup.

Coffee details

• Origin: Marcala, La Paz, Honduras
• Producer: Café Organics Marcala cooperative
• Varietals: Bourbon, Catuai, Caturra, Lempira, and Typica
• Elevation: 1,300–1,700 meters
• Soil: Clay minerals
• Process: Washed, sun-dried
• Roast: Medium-dark

Brewing guidance

Excellent for drip, French press, or espresso-style brewing. A slightly coarser grind will emphasize its caramel sweetness.