IN THE CUP
As an espresso, this coffee is rich and comforting, shining both black and with milk. Expect warm notes of toffee and cocoa, with a rounded body and a lingering, satisfying finish. Brewed as a filter, it’s incredibly easy to drink — well-structured with great body, hazelnut spread–like depth, and a gentle toffee sweetness that carries through the cup.
STORY BEHIND THE CUP
Marcala, La Paz is one of Honduras’ most celebrated coffee regions, known for its high-altitude farms (1,200–1,800m), fertile volcanic soils, and cool mountain climate. It’s the country’s first coffee region to earn Denomination of Origin status, ensuring quality and traceability in every cup.
Defined wet and dry seasons allow for slow bean maturation and ideal sun-drying, resulting in clean, complex flavour profiles. Coffee here is largely grown by smallholder farmers—many of Lenca heritage—who practise traditional, organic, and shade-grown farming methods.
Coffee is at the heart of Marcala’s culture and economy, with local cooperatives championing sustainability, community development, and environmental care for generations to come.
BREW GUIDE
Hario V60 2 Cup
Dose: 16g coffee | 240g Water at 93°C
Step 1 (0 minute)
Start your timer before pre-wetting your ground coffee. Pre-wet (Bloom) with 25g of hot water and wait for 45 seconds.
Step 2 (45 seconds)
Gently pour 100g of hot water in a circular motion. Let the coffee steep for 60 seconds.
Step 3 (1 minute 45 seconds)
Pour to 225g at 1 minute 45 seconds, then swirl once the pour is done. Enjoy your brew!
