Cafe Copan, Longmont

A quality cup of coffee starts far before the beans are ground. For Cafe Copan, it starts in the soil of Honduras in a place called "La Finca." Here, in the mountain region, the high altitude nurtures the soil with less oxygen than their sea-level counterparts, allowing anything that grows in it to mature slowly. For coffee, this means a greater level of acidity, flavor, and concentration. Once the beans are of age, harvesters hand-pick them from their trees, washing them in spring water and then drying them out in the sun. The process avoids chemical contamination to the beans, allowing the resulting coffee to be rich, pure, and clean. After all this, it makes its way to the cups at Cafe Copan, a coffee shop hundreds of miles away. There, guests sip on their rich coffees alongside Mexican-inspired fare, which include tacos, tortas, and enchiladas.