LIGHT - MEDIUM
Honduras . Cabañas
About this coffee
High in the ridgelines along the Honduras and El Salvador border, due south of Marcala, the community of Cabañas grows coffee that barely existed a generation ago. It was planted only around the year 2000, then nearly lost to leaf rust before farmers rebuilt with hardier varieties. Family plots here average just 2.5 hectares, so quality is a shared effort. More than forty smallholders bring their ripest cherry to Beneficio San Vicente, where the Paz family’s mill has turned once anonymous lots into traceable, celebrated coffee. This one is a natural, whole cherry sun dried on raised beds until the fruit’s sweetness settles into the seed. It cups rich and lush, dark chocolate layered with ripe plum and a bright lift of orange zest.
Why this coffee works
Elevation sets it up. At 1,750 meters the cherries take their time, which is where the brightness and that orange lift come from. The natural process does the rest, drying whole cherry on raised beds so the fruit sugars work their way into the seed, giving you the plum and the chocolate weight. Catuai and Pacas keep it round and approachable. And because forty plus farmers are pooling only their ripest cherry through one careful mill, the lot stays consistent.
Best for
Pour over and drip
Anyone who takes their coffee black
Drinkers who want sweetness and fruit without sharp acidity
Brew instructions
We drink this one as pour over.
Want more acidity? Drop the water temperature slightly.
After more sweetness? Let it brew a touch longer.
Drink it black to get the full range.
About this coffee
High in the ridgelines along the Honduras and El Salvador border, due south of Marcala, the community of Cabañas grows coffee that barely existed a generation ago. It was planted only around the year 2000, then nearly lost to leaf rust before farmers rebuilt with hardier varieties. Family plots here average just 2.5 hectares, so quality is a shared effort. More than forty smallholders bring their ripest cherry to Beneficio San Vicente, where the Paz family’s mill has turned once anonymous lots into traceable, celebrated coffee. This one is a natural, whole cherry sun dried on raised beds until the fruit’s sweetness settles into the seed. It cups rich and lush, dark chocolate layered with ripe plum and a bright lift of orange zest.
Why this coffee works
Elevation sets it up. At 1,750 meters the cherries take their time, which is where the brightness and that orange lift come from. The natural process does the rest, drying whole cherry on raised beds so the fruit sugars work their way into the seed, giving you the plum and the chocolate weight. Catuai and Pacas keep it round and approachable. And because forty plus farmers are pooling only their ripest cherry through one careful mill, the lot stays consistent.
Best for
Pour over and drip
Anyone who takes their coffee black
Drinkers who want sweetness and fruit without sharp acidity
Brew instructions
We drink this one as pour over.
Want more acidity? Drop the water temperature slightly.
After more sweetness? Let it brew a touch longer.
Drink it black to get the full range.
