Alma Coffee's Invierno is a love letter to winter—the kind of coffee that makes cold mornings feel purposeful. Sourced from Finca Terrerito in the highlands of Copán, Honduras (1,400–1,700 meters), this medium roast is a masterclass in blending processing methods. Washed coffees bring clarity and structure, honey process adds sweetness and body, and an experimental anaerobic natural contributes layered complexity. The result is a cup that's both comforting and sophisticated, designed to be savored slowly as the season unfolds.
Tasting Notes
Expect baking spices—cinnamon, nutmeg, clove—that open gently and linger without overwhelming. Mid-palate, you'll find toasted oak, a woody richness that adds warmth and depth. The finish is smooth and sweet, with notes of vanilla bean that round out the cup. The body is medium and silky, with a balanced acidity that keeps things lively without cutting through the richness. This is coffee that feels like wrapping your hands around something warm before stepping into crisp winter air.
Brew Methods
Invierno shines across multiple brew methods. As pour over (V60, Chemex), the clarity of the washed component comes forward, showcasing the spice and oak layers beautifully. In a French press, the body becomes more pronounced, with vanilla sweetness taking center stage. As espresso, it's rich and balanced—pull it straight for complexity, or pair it with steamed milk to let the sweetness and spice bloom. The honey and anaerobic natural processes make it especially milk-friendly, creating a latte or cappuccino that tastes like a spiced vanilla confection.
About the Roaster
Alma Coffee, based in Portland, roasts with intention and deep connection to origin. Finca Terrerito is their family farm, and this coffee reflects the care and nuance that come from farming, processing, and roasting under one vision. The hand-drawn label by Paula Krassa illustrates the winter harvest season in real time—mature red cherries ready for picking in the Honduran highlands.
Not sure which grind size or brew ratio to start with? Clive's team can walk you through dialing in Invierno for your equipment and taste preferences—reach out anytime.
Alma Coffee's Invierno is a love letter to winter—the kind of coffee that makes cold mornings feel purposeful. Sourced from Finca Terrerito in the highlands of Copán, Honduras (1,400–1,700 meters), this medium roast is a masterclass in blending processing methods. Washed coffees bring clarity and structure, honey process adds sweetness and body, and an experimental anaerobic natural contributes layered complexity. The result is a cup that's both comforting and sophisticated, designed to be savored slowly as the season unfolds.
Tasting Notes
Expect baking spices—cinnamon, nutmeg, clove—that open gently and linger without overwhelming. Mid-palate, you'll find toasted oak, a woody richness that adds warmth and depth. The finish is smooth and sweet, with notes of vanilla bean that round out the cup. The body is medium and silky, with a balanced acidity that keeps things lively without cutting through the richness. This is coffee that feels like wrapping your hands around something warm before stepping into crisp winter air.
Brew Methods
Invierno shines across multiple brew methods. As pour over (V60, Chemex), the clarity of the washed component comes forward, showcasing the spice and oak layers beautifully. In a French press, the body becomes more pronounced, with vanilla sweetness taking center stage. As espresso, it's rich and balanced—pull it straight for complexity, or pair it with steamed milk to let the sweetness and spice bloom. The honey and anaerobic natural processes make it especially milk-friendly, creating a latte or cappuccino that tastes like a spiced vanilla confection.
About the Roaster
Alma Coffee, based in Portland, roasts with intention and deep connection to origin. Finca Terrerito is their family farm, and this coffee reflects the care and nuance that come from farming, processing, and roasting under one vision. The hand-drawn label by Paula Krassa illustrates the winter harvest season in real time—mature red cherries ready for picking in the Honduran highlands.
Not sure which grind size or brew ratio to start with? Clive's team can walk you through dialing in Invierno for your equipment and taste preferences—reach out anytime.
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