Copán: Bold, Grounded, and Built for Every Brew Method
Not every coffee needs an unusual process to earn its place in the cup. Sometimes bold and straightforward is exactly the point.
Copán comes from the western highlands of Honduras — the Copán and Lempira departments, grown at 1,350 meters by growers in a region better known internationally for its Maya ruins than its coffee, though that's beginning to change. This lot is a blend of two varieties, Obatá and Catuai, grown together and processed as a natural.
A region still proving itself
Copán and Lempira sit at slightly lower elevations than some of our other origins, which typically means a rounder, less acidic cup — and that's exactly what shows up here. The natural process adds a layer of sweetness on top of that roundness, letting the chocolate and nut character that this terroir produces come through clean and full.
We're still working to confirm and formalize our direct relationship with the individual growers behind this lot — for now, we buy from a small collective of producers in the region — but the coffee itself has already earned its spot as one of our most requested cups.
What's in the cup
Dark chocolate. Caramel. Walnut. This is the most classic, cocoa-forward profile in the batch — full-bodied, low acid, and satisfying in a way that doesn't ask you to think too hard about it.
Espresso
Its natural home. Dark chocolate, caramel, and walnut in a bold, intense, and memorable cup. Ratio 1:2, 25–28 seconds.
French Press
Full-bodied and robust. Ratio 1:14, 4 minutes. Dark chocolate and walnut expressed at their deepest.
Cold Brew
Powerful in cold. Ratio 1:5, 14–16 hours. Dark chocolate and caramel with zero acidity.
The everyday bold cup
Copán handles any brew method you throw at it, which is exactly why it's become a favorite for people who don't want to think about dialing anything in — just grind, brew, and get chocolate and caramel every time.
Copán is available now in 12oz and 2lb.
