Honduras Reserva Pacavita - 12 ounces

Grown high in the Pico Congolón mountains at 1,200–1,350 meters and washed at origin, this single-origin pours smooth and balanced with a bright, lively finish. It's the kind of coffee that doesn't ask much of you — forgiving on a Tuesday morning, still interesting enough to sit with on a Sunday.

Tasting notes

Smooth and balanced through the body, with a clean, bright finish and medium acidity. No sharp edges.

Why the altitude matters

Coffee grown at 1,200–1,350 meters ripens more slowly than coffee grown lower down. Slower ripening means denser beans and more developed sugars, which is where the clarity and sweetness in this cup come from. The lot is washed — the fruit is removed from the seed before drying — the processing method that tends to give the cleanest, most transparent picture of an origin.

How to brew it

Start at 1 gram of coffee to 16 grams of water, then adjust to taste.

• Pour over — 22 g coffee, 350 g water at about 200°F, three minutes total. This is the method that shows off the bright finish best.
• Coffee maker (drip) — 60 g per litre. Set it and forget it.
• French press — coarse grind, four minutes, then plunge and pour it out immediately. Leaving it sitting on the grounds is what makes press coffee bitter.
• Aeropress — 15 g coffee, 220 g water, 90 seconds, gentle press.
• Espresso — 18 g in, 36 g out, 25–30 seconds.
• Cold brew — coarse grind, 1:8, 14 hours in the fridge, then dilute to taste.

Choosing your roast

Light keeps the most acidity and the clearest origin character. Medium is the middle path — a little more sweetness, a little less brightness — and it's where most people land with this one. Dark trades the bright finish for body and cocoa.

The details

12 oz bag. Single origin, never blended. Roasted in small batches in Davis, California, and ground to your brew method right before the bag is sealed — or left whole, if you grind your own. Ships anywhere in the US.