This Honduran coffee offers a rich flavour profile thanks to the unique terroir of the La Paz region and the expertise of Carlos Mejía. Alongside the creamy texture of milk chocolate, you’ll find delicate berry notes, with cooked blueberry and grape harmoniously complementing each other. A wine-like mild acidity and sugary sweetness balance the flavours perfectly.

Why Mindful Beans?

Because coffee can be a momentary pause in our fast-paced world, a time when we truly focus on the present. Mindful Beans invites you to direct your full attention to the taste, aroma, and experience of the moment. Just as a cup of coffee deepens our senses, it helps us find calm amidst the daily noise. Coffee is not just an energy source, but a little ritual that reminds us to stop and fully appreciate the present moment.

Finca La Valentina, Carlos Mejía’s 25-hectare farm, provides exceptional conditions for coffee cultivation. On the farm, 23 hectares are dedicated to coffee, citrus fruits, and bananas. The coffee is carefully harvested when ripe, then undergoes three days of dry fermentation before being sun-dried for 12-15 days.

Carlos Mejía pays special attention to every step of the coffee processing, resulting in a clean, sweet, and rich flavor profile that shines through in every cup. The cool climate and ideal altitudes of the La Paz region ensure a slow ripening process, allowing the coffee beans to develop the best possible flavors.

Red Catuai is a Brazilian hybrid variety that originated from the cross between Caturra and Mundo Novo. The red cherries of Red Catuai are stable producers, well-suited to higher altitudes, and easy to harvest. Its flavor profile is rich with chocolate, nutty, and mildly spicy notes, along with medium acidity.

IHCAFE 90 is a hybrid developed by the Honduran Coffee Institute, a cross between Catimor and other local varieties. It has a strong growth habit and is resistant to coffee rust, making it ideal for tropical regions. Its flavor notes include fruity, floral, and mildly spicy characteristics, representing premium-quality coffee.

Brew Recommendations

With a medium roast, this Honduran coffee is primarily recommended for black coffee enthusiasts, but it also works wonderfully with milk, such as in a latte or cappuccino, where the milk gently softens and balances the chocolatey and fruity notes of the coffee.

Recipes:

Espresso

Coffee: 18g
Yield: 40g
Time: 25-30 seconds
Pressure: 9 bar
Temperature: 93°C

V60

Coffee: 20g
Water: 280g (90-92°C)
Grind: Medium-coarse (since this is an espresso roast, this helps with proper flow)
Total brew time: 2:15 minutes

Instructions:

Place the 20g of medium-coarse ground espresso roast coffee into the filter.
Pour 90g of 90-92°C water over the coffee.
At 0:50, pour 90g of water, then pour an additional 100g of water at 1:30.
Let the coffee drip completely, for a total time of approximately 2:15 minutes.

Note: Since this is an espresso roast, the grind is coarser to prevent the water from flowing through too quickly and to ensure the flavors are more balanced and fuller. If the brew is too fast, try adjusting the grind to a finer setting.

AeroPress (Inverted)

Coffee: 18g
Water: 200g (80°C)
Grind: Medium-fine
Total brew time: 2:00 minutes

Instructions:

Place the AeroPress in the inverted position.
Add 18g of freshly ground coffee to the AeroPress.
Pour 50g of 80°C water over the coffee.
At 0:10, gently stir three times forward and back.
Between 0:15 and 0:30, pour an additional 150g of water to reach a total of 200g.
At 0:50, stir again gently three times.
At 1:00, place the wet filter and the lid on the AeroPress, then wait until 1:40.
At 1:40, flip the AeroPress and slowly press for 20 seconds, ensuring that the pressing finishes at 2:00.

The product is also available in a 250-gram package.