Sweet, Steady, and Built with Intention.

This honey-processed Typica from Honduras doesn’t shout - it hums. Smooth, syrupy, and just the right amount of funky, it rolls through layers of sweet pastry and jammy strawberry before landing in a clean, dialed finish that makes you go, “damn, that’s nice.”

Grown at 1700 - 1750 MASL on a single hillside hectare in Selguapa, this coffee is Elvin Carrillo’s labour of love - farmed after hours, cared for with purpose, and fermented with precision. A 40-hour anaerobic rest in shaded bags, followed by a 35-hour dry ferment in mucilage, then dried low and slow on raised beds for nearly a month.

If you’re into honey-processed coffees but prefer clarity over chaos, this one’s for you. It’s sweet, structured, and subtly complex - funky in theory, clean in execution.

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