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    New Harvest: Cascaritas Classic & Angostura Espresso Are Here!

    It’s that time again – two coffees return to our lineup with their brand-new harvests: Cascaritas from Moíses Hidardo Hernández and Angostura from Arleen & Maria Jimenez.

    Photo von Chris
    Chris
    Co-Founder
    10/16/2025 ~ 3 minutesreading time

    Cascaritas Classic – a timeless coffee you’ll want to drink every day

    Cascaritas Washed is grown by Moíses Hidardo Hernández and his mother Delmy on Finca Cascaritas in southern Honduras. The coffee is washed processed – a method known for producing a clean, bright flavor profile.

    Finca Cascaritas is located in Mercedes, Ocotepeque, at around 1,300 meters above sea level. Hidardo and his mother Delmy run the farm together, focusing on ecological and sustainable farming practices. Hidardo represents the fourth generation of coffee growers in his family.

    Taste & Profile

    • What we taste: Mandarin, Vanilla & Cane Sugar
    • Roast level: Medium – a gentle profile with a touch of roast notes
    • Recommended brew methods: Filter, French Press, or Moka Pot – this coffee shines across all brew types. It also performs beautifully as an espresso in a portafilter, with bright acidity and minimal roast flavors.

    What makes this harvest special is its clarity, pleasant fruitiness, and smooth mouthfeel. Simply put, it’s a classic coffee you’ll want to enjoy anytime.

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    Angostura Espresso – creamy, sweet, and full of character

    Angostura Espresso is a Caturra variety produced by the sisters Arleen and Maria Jimenez at Beneficio La Angostura in Costa Rica, processed as a Black Honey.

    The Beneficio La Angostura is located in the Léon Cortes region at altitudes between 1,700 and 1,900 meters – ideal conditions for specialty coffee. While their father oversees cultivation, Arleen and Maria are responsible for processing. Both are experts in the honey process.

    In the honey process, part of the fruit’s mucilage (the sticky layer of pulp) remains on the beans during drying. This method often results in sweet, velvety, and fruity profiles.For this harvest, the beans were dried for 12–15 days with regular turning to ensure even drying.

    Taste & Profile

    • What we taste: Peach, Nougat & Cane Sugar
    • Roast level: Medium – a gentle profile with a touch of roast notes
    • Recommended brew methods: Espresso machine, Moka Pot, Aeropress, French Press, or Drip Coffee Maker

    This coffee is creamy, smooth, and delightfully balanced between sweetness and fruit. For anyone who loves a creamy espresso with personality, this one’s for you.