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Las Calaveras: A Honduran Showstopper
Say hello to Las Calaveras - a coffee that drinks less like your morning cup and more like dessert that snuck into your mug.
The natural anaerobic process is where the magic happens. Think juicy plum and a generous splash of red wine, rounded off with a smooth cacao finish - basically what happens when a fruit bowl and a chocolate bar decide to open a wine bar together. Rich, fruit-forward, and ridiculously easy to love.
This lot comes from Carlos Alonso Castillo's farm high in the Montecillos mountains of La Paz, Honduras. Carlos planted his first plot back in 1986, and two generations later the family is still at it, tucked away in an area the native Lenca people call "the site of the stone" - all rugged peaks, thick jungle, and cool mountain air. Up here the coffee grows slow (fewer daylight hours, less volume), which is exactly why every cherry comes packed with flavor.
The good part? Carlos farms in harmony with the land - feeding the soil with the byproducts of his own coffee and planting timber trees to hold water through the dry months and protect against erosion in the rains. So every brew comes with a little extra care baked in.
Great in filter, gorgeous as espresso, and honestly just a joy however you make it.
Flavor Profile: Juicy, fruit-forward and smooth, with a plummy sweetness that's impossible not to smile about.
