We taste: hazelnut, milk chocolate, citrus

Farm: Finca Sabillon
Region: Siguatepeque, Comayagua
Processing Method: Washed
Elevation: 1,277 msl
Variety: Lempira

This coffee was grown under the watchful eye of Kenia Sabillon at her farm in the Siguatepeque region of Honduras. We began purchasing coffee from her in 2021 and had the opportunity to visit Kenia and her family in December of 2022. This is the first time that we’ve offered this coffee as a single origin on its own, as opposed to a regional blend in the past (“La Providencia”).

On our visit, we saw firsthand how much skill and effort goes into picking only the ripest coffee cherries. Kenia walks (read: climbs) the farm daily and knows it like the back of her hand. Each morning, she assigns pickers to the areas of the farm where the cherries are the ripest that day. Selectively hand-picking only the ripest cherries means her team will end up combing the coffee trees many times—over several months. But their hard work pays off in the cup!

The ripe coffee cherries are processed on-site which involves a few layers of sorting (by color, size, and density), depulping, washing, and drying the coffee “seeds” on raised beds where they are rotated and monitored until they reaches the proper moisture content.

In the cup, this coffee has hints hazelnut and milk chocolate that remind us of nutella. It’s a pleasant, enjoyable, easy-sipper with a touch of balanced citrus as it cools.