Dried Fig, Apricot, Cream
Matazano comes from a small farm in the Honduran highlands, where Elvin Castillo - a five-star national cupper who learned the craft from his father - tends 21,000 plants with care that shows in the cup. The honey process draws out dried fig, apricot and cream, leaving you with something sweet and unhurried. The kind of coffee that rewards a slower morning.
Sweet, creamy highland fruit coffee
Matazano comes from Finca El Matazano, a five-hectare farm sitting at 1,450 metres in the highlands of Honduras, where 21,000 coffee plants grow under a canopy of timber and fruit trees. The honey process involves 36 hours of fermentation in cherry before the coffee spends ten days drying on raised beds - patient work that draws out the sweetness and complexity you'll find in the cup. Dried fig and apricot come through with a soft, creamy finish, rounded rather than sharp.
The coffee is produced by Elvin Castillo, a five-star national cupper who leads CONEXH, a producer group he helped found in 2021 that now brings together over 40 members focused on quality and traceability. His father, Francisco Antonio Castillo, was one of the region's early pioneers in specialty cultivation - so the attention to detail here goes back a generation.
If you enjoy coffees with natural sweetness and a little fruit depth, this one is worth your time.
About the Roaster
Scott James set up Coaltown in Ammanford, a South Wales town that ran on anthracite coal for generations, with a straightforward idea: that great coffee could give a post-industrial community something to rally around again. The team roasts daily in small batches, working a range that moves from easy-drinking espresso blends through to more expressive single origins.
