Tropical tartness meets the delicate hibiscus flower in this year's offering from Juan Benitez. Look for dense flavors and a round mouthfeel where kiwi sweetness is carried throughout the cup.
Cielito, Santa Barbara
Years of Purchase
Anyone that loves Alexander Martinez will enjoy this.
Kiwi, Hibiscus, Dense
We recommend an iced pourover.
Coffee: 17 grams Water: 289 grams Ice: 100 grams
The Benitez family has been involved in coffee-growing for generations in the Cielito municipality of Santa Barbara, Honduras. In this Santa Barbara mountainside community, Juan and his brother own and operate their neighboring small-farms responsible for producing what we believe are some of the most delicious Pacas to be found in this region.
During our 2018 visit to Benitez’s farm, we saw his completed concrete fermentation tank and raised drying beds. He had previously been using a wooden trough, which, limited quantity, and overall complicated processing. Juan’s new tank could process six times the volume as was already possible, a capacity upgrade that would enable him to process even the most bountiful-of-days’ harvest from his growing farm.
Upon de-pulping into said concrete tank, coffee undergoes a dry fermentation for 24 hours until the mucilage begins separating from the parchment. Coffee is then washed and dried on raised beds in a greenhouse before being delivered to Beneficio San Vicente for trial and dry-milling.
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.