Espresso Single Origin Cangual, Honduras

Finca Cangual is a smallholder farm located in San Juan, Intibucá, Honduras, managed by Raúl Aguilar and his family. Grown at 1,700 metres above sea level, cherries are fully washed, fermented for more than two days, and slowly dried on solar dome dryers to build depth of flavour.

This is the most complex Honduran lot we tasted on the table this season, brewing an espresso layered with dark fruit and quiet sweetness. Expect notes of red plum, dates and raisins, with delicate vanilla running through to a citrus-driven finish of orange zest and smooth milk chocolate.

Roasting Note: We're applying a decent amount of heat up front to account for the beans' higher altitude density, with plenty of development through the back half of the roast, too, to build fruit sweetness and vanilla.

Brewing Note: We recommend a 1:2.2 ratio to enhance the espresso’s sweet stone fruit character, with the longer contact time adding further depth and complexity. This high-altitude Catuai responds well to extended extraction, allowing the dark fruit and vanilla notes to shine while maintaining balance and avoiding bitterness.