This coffee surprised us. It’s got weight, warmth, and a lingering sweetness that feels effortless—think brownie richness, sticky molasses, and a peanut butter smoothness that rounds it all out.

We chose it for its exceptional body and sweetness, which make it a beautiful filter brew—but it also holds its own with milk. The Pacas varietal brings a consistency we love, and the natural process adds depth without overwhelming the cup.

It’s the kind of coffee that feels like comfort—inviting, approachable, and quietly complex.

Coffee Information

Origin: Honduras

Region: Santa Barbara

Farm: Los Cipreses

Producer: Luis Alvarado

Altitude: 1850 masl

Varietal: Pacas

Process: Natural

Perched high in the mountains of Santa Barbara, Los Cipreses is a small farm run by Luis Alvarado. The altitude—1850 masl—combined with the region’s cool climate and rich soils, provides the perfect conditions for growing Pacas.

Luis and his team apply a meticulous natural process that amplifies sweetness and texture, bringing out the full potential of this varietal. It’s a coffee that speaks clearly of its place and the hands that grew it.  

Recipe & Brewing Notes

 Filter: A 1:16 ratio with a brew time of around 3:00–3:30 highlights the dense sweetness and creamy mouthfeel.

Espresso: Works well at 1:2.1 ratio (e.g., 20g in / 42g out) with a slightly longer extraction to balance the body and acidity.

For milk drinks, it holds up beautifully—giving a dessert-like quality without losing character. For black coffee, expect rich structure and a smooth finish. Either way, it’s a pleasure to dial in.