Doxie’s Deep-Dig Honduran Roast

Their ancestors were bred to go underground after badgers — no hole too deep, no tunnel too dark. Give a modern dachshund a couch cushion, a blanket pile, or a perfect bed, and thirty seconds later he’s excavated halfway to the earth’s core, emerging victorious with one proud tail wag and a snoot full of triumph (and lint).

Coffee digs deep too: roots in rich volcanic clay, layers of flavor pulled from the soil like buried treasure.

Grown by 1500 fierce grower-members of Café Organics Marcala in the high mountains of La Paz, Honduras, this medium-dark roast is what happens when the earth itself decides to taste like dessert.

Tasting notes straight from the master digger:

• Gooey caramel fresh from the burrow
• Warm baking spices that smell like the kitchen floor after someone dropped cinnamon sugar
• Sticky brown sugar depth that clings like dirt on a doxie’s belly after a successful dig
• Rich, earthy finish that makes you want to grab a tiny shovel and join in

Medium-Dark Roast │ 100 % COMSA Co-op Marcala, Honduras │ Bourbon, Catuaí, Caturra, Lempira & Typica │ Fully washed & sun-dried on clay-mineral mountains 1300–1700 m

(Dogs dig dirt. Coffee grows in it. Full circle.)

One sip and you’ll understand why some things are worth going underground for. Now hand over the blanket — the excavation is about to begin.