Maya
Maya

Maya

€10,50

Our darkest roast, for people who like their coffee bold. Maya combines washed Honduran coffee with natural-process Brazilian, roasted to bring out rich, bittersweet intensity. Despite the darker profile, there's real depth here: layers of flavor that keep bringing you back for more. Named for the Mayan heritage of the Honduran highlands. Excellent as espresso or cappuccino, or for a powerful cup of filter coffee.

Body

Sweetness

Acidity

Origin: Honduras - Intibucá, Brazil - Mantiqueira de Minas
Farm: Maldonado Farm, Fazenda Pedra Preta
Process: Natural & Washed
Varietal: Catuaí, Catucai, IH-Café 9
Notes: Bold, Intense, Bittersweet
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Weight
Origin

Maya brings together two farms, one in Honduras and one in Brazil.

The Honduran half comes from Jorge and Lerida Maldonado, who farm 5 hectares in the mountains of Intibucá, Honduras' highest coffee-growing region. Jorge grew up around coffee on his family's farm in Santa Bárbara, and that early experience stuck with him through the years. Today he and Lerida work their own land at 1,760 to 1,850 meters,
growing IH-Café 9 and Catuaí varieties under shade trees. Their daughter Genevieve has studied marketing and is working toward Q-grader certification, preparing to take the family's coffee company, Joya de Occidente, into the next generation.

We source this coffee through Cafesmo, a cooperative of over 280 farmers in the highlands of western Honduras. They're the same partners who connected us with Mountain Harvest in Uganda. Good people who know good coffee.

The Brazilian half comes from Fazenda Pedra Preta in Mantiqueira de Minas, a farm run by our close friend Eduardo Ferreira D'Souza. Eduardo converted his father's conventional coffee operation into a regenerative
agroforestry system, and we've partnered with him as his exclusive European roaster. The natural-process Catucai from Pedra Preta adds body and sweetness to Maya, balancing the clean brightness of the Honduran component. If you want to taste Pedra Preta coffee on its own, try our Flora.

Together they make a blend built for darker roasting: bold, intense, and full of flavor.

Connection

A lot of specialty coffee roasters won't touch dark roast. There's a stigma: dark roast means cheap coffee, burnt beans, old-school diners. If you want quality, you're supposed to drink it light.We think that's unfair to people who genuinely prefer bold, intense coffee. Why should dark roast lovers have to choose between good sourcing and the flavor profile they actually enjoy?Maya is our answer. We took two excellent coffees from farms we know personally and roasted them to bring out deep, bittersweet intensity. It's dark by our standards, though still lighter than what you'd get at most chains. The quality is top notch. The sourcing is responsible. The flavor is just bolder, darker, and more intense.If you like your coffee strong and bold, this one's for you.
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Connection

When we cupped this coffee, it stopped us cold - intensely tropical, clean, incredibly sweet. Then we found out it was Nestor Lasso's work and knew we had to have it. It was almost an indulgence, getting to carry coffee from a producer this prestigious.

The tropical fruit character is remarkable. Pure passion fruit and mango, with sweetness that's off the charts. Our roaster Valeria fell hard for it and gave it its name - parchita is Venezuelan Spanish for passion fruit.

This is coffee from one of the best producers in the business. Brew it as a filter coffee to appreciate those tropical aromatics, or try it as a punchy espresso if you're feeling bold.