Honduras Reserva Pacavita
Every month, one coffee stands out.
Honduras does not always get the credit it deserves, but the growers here are changing that fast. This lot comes off the high slopes of the Pico Congolon mountain range, where rich soil and cool mountain air do most of the hard work long before anyone picks a single cherry. It was grown by two farmers, Silvestre Vasquez and Joel Lopez, who farm the way their families always have — with tradition, care, and a stubborn focus on quality. The cup follows their lead. Creamy milk chocolate and toasted almond lay down a smooth foundation, ripe pear and honey bring a soft, rounded sweetness, and a touch of lemon and lime lift the finish with a clean, bright sparkle. It is the kind of coffee that feels vibrant without trying too hard, easy from the first sip to the last.
A smooth cup.
Milk chocolate and toasted almond up front, ripe pear and honey through the middle, and a bright lift of lemon and lime on the finish. Smooth, rounded, and clean enough to reach for again.
From the Andes to your cup.
The Pico Congolon mountain range rises through the highlands of Honduras, where rich soil, high elevation, and a mix of mountain climates create ideal conditions for exceptional coffee. Every bag in this lot was grown between 1,200 and 1,350 meters by farmers Silvestre Vasquez and Joel Lopez, then washed and dried with the same care that has shaped Honduran coffee for generations.
Taste it before it's gone.
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