Honduras Carlos Alonso Castillo is a remarkable single-origin coffee that captures the essence of artisanal farming and the vibrant terroir of western Honduras. Grown with care on a small family-owned farm in the Santa Bárbara region, this microlot is a true reflection of dedication, precision, and the rich biodiversity of one of the country’s most promising coffee-producing areas.

Origin and Variety
Carlos Alonso Castillo cultivates his coffee at elevations between 1,500 and 1,700 meters above sea level in the lush hills of Santa Bárbara—a region known for its volcanic soils, cool climate, and unique microclimates that slow the ripening process and intensify flavor. The varietals used in this lot are typically Pacas and Parainema, both highly valued for their cup quality and resistance to disease. Every stage of production, from pruning to harvest, is handled with great attention to detail by Carlos and his family.

Processing Method
This coffee is washed using a traditional wet process, where ripe cherries are selectively hand-picked, depulped, fermented, and then washed clean before drying. The fermentation process is carefully monitored to ensure clarity and balance, while the drying is done slowly on raised beds under shade to preserve complexity and prevent defects.

Flavor and Aroma
Honduras Carlos Alonso Castillo delivers a clean, sweet, and vibrant cup. Expect red fruit notes like cranberry and cherry, along with a touch of orange zest, layered over a base of brown sugar and milk chocolate. The body is medium to full, with a juicy mouthfeel and a rounded, pleasant acidity. The aftertaste is smooth and lingering, with a hint of spice and citrus brightness that adds elegance and depth.

Best For
This coffee is ideal for both manual brewing and espresso, making it a versatile choice for cafés and home brewers alike. It excels in pour-over methods like V60 and Kalita, where its crisp acidity and fruity clarity shine. As an espresso, it offers a sweet, balanced shot with a lively aroma and a creamy texture—especially delightful as a straight espresso or an americano.

Brewing Recommendations
For pour-over: use 92–94°C (197–201°F) water, a medium grind, and a total brew time of around 3 minutes.
For espresso: use a 1:2–1:2.2 brew ratio, with a dose of 18–19g and an extraction time of 26–30 seconds to emphasize sweetness and fruit complexity.

Honduras Carlos Alonso Castillo is more than just a great coffee—it’s a story of small-scale excellence, commitment to quality, and the quiet brilliance of producers who work in harmony with nature. It’s a clean, characterful cup that makes an impact with every sip.