Honduras

Ascend the cloud-brushed ridges of Marcala, La Paz, where 1,500 farmer-members of Café Orgánicos Marcala steward Bourbon, Catuai, Caturra, Lempira, and Typica trees rooted in mineral-rich clay 1,300–1,700 m up. Cherries are hand-picked, fully washed, and sun-dried, then brought to a confident medium-dark roast that preserves sweetness while deepening complexity.

The payoff in your cup: a velvet ribbon of caramel and brown sugar wrapped around warm spice, finishing smooth yet resonant—like the last glow of sunset over the Honduran highlands. One sip carries you straight to Marcala’s misty terraces—passport optional.