All-day Antonio

A bold, classic crowd-pleaser for anytime, anywhere. Rich and Syrupy. Dark chocolate, hazelnut & fudge.

A classic, full-bodied espresso style. Holds up well with milk, and drinks just as well served black.

Works on a home espresso machine, a stovetop maker, or a plunger. This is the blend we reach for through the day, every day.

A community lot from 65 small-scale producers across Dipilto, Mozonte, Macuelizo, Jalapa and San Fernando, in the Nueva Segovia region near the Honduran border. We're in our second year buying from this lot. Cherries are handpicked and pulped on-farm, then fermented in cement tanks for 18 to 30 hours. The wet parchment moves to Caravela's own mill, Beneficio La Estrella, in Ocotal for shade-drying on raised beds. Each producer's lot is assessed individually, and the standout lots are blended together as La Estrella.

Araponga is a micro-region of Matas de Minas in Minas Gerais, with high mountains and varied microclimates well suited to specialty coffee. This is our fifth year buying this lot. After harvest, cherries are density-sorted and spread thick on raised beds for two days to start natural fermentation, then thinned and covered for around ten days of slow, even drying.