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The region of Santa Barbara in Honduras has something quite special. A combination of soil, weather and coffee varietals make the coffees in this area some of the most exotic and interesting coffees in the world. This harvest will mark the 4th season since we started working with the producers in Santa Barbara.
The coffees of El Cielito in the Santa Barbara region are prolific. In the Honduras Cup of Excellence, this tiny region has been one of the most successful since 2009.
Going to Paty Perez’s farm is always such an uplifting experience. Paty and her mom, Auri, have been living in their house for over 40 years (before Paty was born). They love their land, their trees and their coffee plants. They are generous, gracious and always looking for ways to improve their coffee practices.
It’s been four years and eight harvests since we began buying coffee from the Guzman brothers, and maintaining a healthy coffee buying relationship is much like maintaining a good relationship. It requires strong communication and a deep understanding of your partners’ needs. I visited the Guzmans this past week knowing that it was important for all of us to talk openly, discuss what’s working, share our goals and file our grievances.
It’s with great pleasure that we announce the much anticipated (at least by me) launch of our fresh crop Kenyans. Gachatha AB and Karinga AA are both powerhouses with big flavours, acidity and body, while still showing elegance and grace. I’m so pleased with the way they’re performing, and in truth, quite relieved.
