Gracias: The Cleanest Cup in the Batch
Some processes are designed to add something to the coffee. Washed processing is designed to take everything else away.
Gracias comes from Finca Don Toño, in San Marcos de Caiquín, in the Opalaca region of Honduras — grown by Luis Herrera Villeda at 1,600 meters. Opalaca is known among Honduran producers for the clarity and structure of its coffees, and Luis's washed Catuai Amarillo is a clean demonstration of exactly why.
What washed actually means
Washed processing strips the cherry down before drying: the fruit is removed, the beans are fermented briefly in water to break down the remaining mucilage, then rinsed clean and dried on their own. There's nowhere for a flaw to hide in a washed coffee — no fruit pulp masking an uneven bean, no fermentation funk covering a processing mistake. What you taste is the terroir, full stop.
Luis has been refining this process on his farm for years, and the result is a coffee that tastes exactly like where it's from: clean, structured, and honest.
What's in the cup
Cacao. Peach. Caramel. This is the most balanced, most approachable coffee in the whole batch — sweet without being fruity-forward, rich without heaviness, the kind of cup you don't have to think about to enjoy.
Espresso
Sweet and round. Clean cacao takes center stage with a soft, lingering finish. Ratio 1:2, 27–30 seconds.
Pour Over
Washed processing highlights the clarity of Opalaca's terroir. Water at 200°F, ratio 1:15. Clean cacao and peach in a balanced, comforting cup.
Drip / Auto Drip
The most versatile coffee in the batch. Ratio 1:15. Consistent, smooth, and full of character for everyday brewing.
The one you'll reach for every morning
Gracias isn't the coffee that surprises you — it's the coffee you come back to, morning after morning, because it's reliably, consistently good. Direct trade means Luis was paid a fair premium for a process that takes real discipline to execute this cleanly.
Gracias is available now in 12oz and 2lb.
