Montecillos: The High-Altitude Brew Making Lowly Basic Coffee Cry

Beautiful Honduran beans, from Montecillos on the border with El Salvador.

Hey, you fancy coffee snob — yeah, you with the single-origin passport stamps and the “I only drink beans that know their terroir” attitude. Meet Montecillos, Honduras.

Nestled in the southwestern highlands right on the border with El Salvador, Montecillos is the VIP lounge of coffee terroirs.

We’re talking steep-as-hell mountains soaring from 1100 to 1700 meters above sea level.

That’s high.

The nights get crisp and cool, letting coffee cherries ripen slow and steady.

It's the altitude that makes them delicious. But you already knew that.

Here’s the backstage pass to the magic: small-holder farmers — the real MVPs — handpick ripe cherries, depulp them the same day, then ferment for a cheeky 12 to 24 hours in open-air tanks.

Next, they wash ‘em clean and spread them on patios or raised beds to sun-dry for around 15 days, weather willing. It’s a slow, loving process.

So, what’s the end result? Mellow notes of cooked plum, cola, and juicy peach, finishing smooth as silk.

Ready to flex your coffee cred and sip like a boss? Well you better be quick, as this is a limited edition small batch. Grab Montecillos — available while it lasts. .

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