[{"id":442868629744,"handle":"coffees-on-the-menu","updated_at":"2026-01-13T17:38:32-05:00","published_at":"2024-08-29T16:44:19-04:00","sort_order":"manual","template_suffix":"","published_scope":"global","title":"COFFEES ON THE MENU","body_html":""},{"id":433564057840,"handle":"shop-all","title":"SHOP ALL","updated_at":"2026-01-13T10:56:19-05:00","body_html":"\u003cp\u003eExplore our variety of specialty coffee — with an array of blends and single origins. If you're looking for our favorite brewing gear or Madcap apparel and drinkware, you've come to the right place, too. \u003c\/p\u003e\n","published_at":"2024-04-09T14:52:47-04:00","sort_order":"created-desc","template_suffix":"","disjunctive":false,"rules":[{"column":"variant_price","relation":"greater_than","condition":"1"},{"column":"tag","relation":"equals","condition":"DTC"}],"published_scope":"web"},{"id":433564123376,"handle":"single-origin-coffee","updated_at":"2026-01-13T17:39:48-05:00","published_at":"2024-04-09T14:53:55-04:00","sort_order":"manual","template_suffix":"","published_scope":"global","title":"SINGLE ORIGIN COFFEE","body_html":"\u003cdiv data-view=\"Facets.Browse.CategoryHeading\"\u003e\n\u003cp class=\"facets-facet-browse-summary\"\u003eCheck out our collection of single origin coffees, each one has been sourced globally through direct relationships. Whether you're looking for filter coffee or espresso, we have many in-season options and something that we know you'll enjoy.\u003c\/p\u003e\n\u003c\/div\u003e"}]
A SHINING PARADIGM OF THE MICRO-REGION OF SANTA BARBARA
The very first producer we worked with out of Santa Bárbara, Honduras, was Miguel Ortiz. Miguel is a lifetime coffee farmer operating his farm, La Guinellera, alongside his wife and children. Viewed as the patriarch of Las Flores, we met him on our initial visit to this increasingly famous micro-region and knew that his coffee was a showcase of what makes this region so unique.
The climate in Las Flores is cool, making the harvest one of the later ones we find in all of Central America. During harvest, family members pick red cherries to be depulped after 16 hours of in-cherry fermentation, washed in ceramic-lined fermentation tanks, and transferred to raised bed greenhouses for roughly 10 days of drying where parchment will reach 10-10.5% moisture content. In this year’s Catuai variety, expect a round body with notes of apricot, orange zest, and red grape.
