Výběrová káva Los Muertos Honduras
MISKITO – A Tropical Breeze from the Honduran Mountains
Some people cool off with a drink by the pool in the summer. We decided to bring you this Honduran classic instead, guaranteed to start a proper summer party in your cup. The limited edition Miskito from the La Paz region is exactly what you need to handle those sweltering afternoons with a smile and plenty of energy.
Fresh citrus, sweet dark chocolate, and a hint of caramel—that is exactly what this balanced coffee tastes like, and it won't let you down whether you brew it as an espresso or a pour-over. Our beans matured at an altitude of 1,600 meters in small family gardens, where the coffee trees grow under the natural shade of trees. This allows the coffee to retain its unique sweetness and complexity, crafted by generations of skilled farmers.
| Category: | Freshly roasted coffee |
|---|---|
| Package Size: | 250g |
| Acidity: | Medium |
| Coffee Type: | Arabica |
| Flavor Profile: | Chocolatey, Caramel, Citrusy |
| ? Country of Origin: | Central America |
| Cupping score: | 84-86 |
| Designation: | El Salvador Noruega Anaerobic |
| Altitude: | 1 450 - 1 690 m |
| Harvest Period: | May – July |
| Processing Method: | Anaerobic |
| Drying Method: | Terraces |
| Roast Level: | Medium |
Flavor Profile
Miskito isn’t just coffee—it’s summer energy in a cup. Expect a clean and fresh flavor dominated by juicy citrus notes, complemented by a generous dose of sweet cocoa and caramel. It has a balanced body and a pleasant aftertaste that will have you reaching for another cup right away. Whether you enjoy it in the morning for a pick-me-up or in the afternoon as an iced coffee on the patio, this coffee won’t let you down.
The Story Behind This Coffee
Our Miskito comes from the La Paz region of Honduras, which is world-renowned for its coffee tradition. It is grown here by small farmers whose expertise has been passed down from generation to generation. The coffee trees grow at an elevation of 1,600 meters, exclusively under the dense shade of surrounding trees. It is precisely this slow growth under a “natural canopy” that gives the beans enough time to lock in maximum sweetness and a complex flavor.
Cultivation and Harvest
In La Paz, we stick to the tried-and-true classic—thewashed method. After harvesting, the coffee cherries are de-pulped and then dried on sunny terraces. This process ensures that the coffee’s natural purity and freshness shine through. Because the coffee is grown using a precise agroforestry system (a combination of coffee plants and forest trees), it is not only delicious but also environmentally friendly. It’s a perfect example of how, when respect for the soil is combined with honest agricultural work, the result is a premium coffee that you simply must have.
Exceptional Coffee with an Exceptional Score
A cupping score is a point-based evaluation of coffee quality used to assess its flavor characteristics. To be classified as specialty coffee, a coffee must achieve a cupping score of over 80 points.
In contrast, commodity coffees sold in supermarkets have scores below 80 points and are intended for mass production, where quality is not the primary criterion. These coffees focus more on productivity and price. The cupping score is a great tool for quickly gauging a coffee’s quality and its flavor potential.
Proper Preparation
Miskito is an incredibly versatile companion. It really shines in an espresso, where it creates a thick crema and brings out caramel notes, but if you prefer pour-over coffee (V60, Aeropress, or Chemex), it will reveal its fresh citrus character. We recommend a medium grind and fresh, soft water. And if it’s really hot outside? Try it as a cold brew —it’ll be the best refreshing summer pick-me-up.
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