Boop! It’s that time. We’re back at it with coffee from a certain zone we just can’t stop lovin’: Honduras. Why? Because their coffee is tip top. And if you’re not drinking Honduran coffee, we can’t help but wonder, do you even have a pulse? Are you even alive? Do you even like anything? you should change that right now with this bag. Let’s start from the beginning: Finca Los Angeles. It’s run by Alex Aguilar. He grows Pacas, Bourbon, & IH90 varieties of coffee. This lot is 100% Bourbon. Aguilar & his family pick coffee fruit when it’s at its ripest, float & sort out any problematic coffee, & then depulp it, all in the same day. The seeds are then fermented for 12-18 hours, washed clean, & dried on raised screens for 2-3 weeks. Coffee growing is tradition for the Aguilars. Alex’s father started this farm, taught him about coffee early in his life, & has since passed the farm down to Alex, where he in turn is now teaching his kids. When we factor all of these elements together (family, tradition, attention to details), it’s no surprise that a cup tastes this great. We feel lucky to work with & drink this coffee. Shoobadoop! btc