Brown & Tan Blend | Easy Drinking

This coffee is the workhorse of our line-up. Hop out of bed and toss on this blend of light and medium roasts of the same bean. It's exactly what Alaskans need to start their day - although it has just the right fit to be donned at any hour. Whether you're snagging reds off the beach or tromping through the mud, Brown & Tan will keep your feet on the ground so you can keep reaching for the stars.

Impact:

Located in the western part of Honduras, Pacavita is surrounded by biological reserves and mountain ranges. The rainy season results in beautiful cherries, and the clear dry season during harvest allows producers to sun dry coffees once they are washed. The high-altitude weather, rich clay soil, and warm sun ensure that the integrity and quality of the beans is preserved from start to finish. Two primary producers contributed to this lot, Silvestre Vasquez and Joel Lopez. Silvestre is always pushing for a better quality and has expanded his farm into higher altitudes of a mountain called Pico Congolon which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth-generation coffee producer. He runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.

Tasting Notes: Nutty | Smooth | Uplifting | Sweet Cream | Mellow

Aroma: Milk Chocolate | Honey

Roast Level: Medium & light roasts

Recommended Brewing Methods: French press | Pour over| Drip

Producers: Silvestre Vasquez & Joel Lopez

Region: Reserva Pacavitas | Intibuca Department

Varieties: Lempiras, Caturra, Catuai, IHCAFE 90

Processing Method: Washed process

Altitude: 1400 - 1700 meters above sea level

Certifications: USDA Organic