Las Calaveras - Honduras

Opening with the vibrancy of red forest fruits, the cup evolves into a sweet chocolate character reminiscent of a brownie. Its lingering finish, with a fluid chocolate sensation, gives this Honduras an appetizing and balanced structure.

Country:HondurasRegion:La PazSubregion:MontecillosAltitude:1450–1600mCrop Year:2024–2025Harvest Period:January–AprilVariety:CatuaiProcessing:NaturalScore:84.5

The story of Las Calaveras began in 1986, when Carlos Alonso Castillo bought his first plot of land with savings he accumulated from working on surrounding farms. Today, the family business, which now includes the second generation, focuses on producing high-quality coffees to reach diverse markets.

Finca Las Calaveras, located in the La Paz region of Honduras, near the Montecillos Reserve, at an altitude of 1400–1550 meters, stands out for its lower yield but higher cup quality, thanks to its clay-loam soils and mild climate. The coffees grown on the approximately 12-hectare farm are regularly evaluated through cuppings, meticulously monitoring the quality of each lot.

Roaster's Recipe

• Grind:800µm (Timemore Sculptor 064S / Step 11.5 / 800rpm)
• Coffee:15g
• Water:240ml (1:16) Nestle 71ppm (21.12.25)
• Temperature:92c
• Filter: Hario
• Dripper: v60
• Total Time:2:05
• Pours
• 0:00 45ml bloom (wait 40 seconds)
• 0:30 140ml (+95ml more)
• 1:10 240ml (+100ml final)

Recipe's effect on the cup

• Body:Creamy
• Clean cup: Clear and clean
• Aftertaste:Medium fast
• Aroma / Flavor harmony:What's on the nose is in the cup

A fluid cup; generally offers a clean and fresh mouthfeel while leaving a cocoa weight on the tongue at the finish.

Serving Suggestion:

In a glass at 65–60°Cdrinking range.