A subtle yet tart introduction of blackberry acidity on the first sip, followed by a rich body of cocoa, encompassed in a lasting tasting experience--memorable down to the last sip.
El Cedral, Santa Barbara
Years of Purchase
Blackberry, Cocoa, Lasting
Coffee: 45 grams Water: 675 grams
High above 1700 meters in Santa Barbara, Honduras, where mountaintops are lost in a thick, encapsulating fog, we find delicious and sturdy growing coffee shrubs of pacas. It's to this fog - which keeps daytime temperatures warm and low evening temperatures contained- that Santa Barbara coffees owe their distinct complexity and vibrant acidities.
Ascending through the fog on Danilo Pineda's El Cedral farm, you’ll pass by the apples, plums, sugar beets, passionfruit, and tilapia pond the land. Danilo and his family live off their well-kept and fertile land. He currently has two plots of land where he grows his coffees. Danilo's ripe pacas cherries are de-pulped and soaked overnight before they're dried in his solar drier for 12-18 days with his two oldest sons’ help. You can see his photo on the front cover of our first Farmlevel digest.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.