A returning favorite Farmlevel offering, Juan Benitez coffee is characterized by the tropical fruit and blackcurrant complexities that the Santa Barbara region is renowned for.
Cielito, Santa Barbara
Starfruit, Blackcurrant, Juicy
The familia Benitez has been involved in coffee-growing for generations in the Cielito municipality of Santa Barbara, Honduras. Today, in this Santa Barbara mountainside community, Juan and his brother own and operate their neighboring small farms responsible for producing what we believe is some of the most delicious Pacas to be found in this region.
During our 2016 visit to Benitez’ farm, he was proud to show off his brand new, concrete fermentation tank. An upgrade from the wooden trough that preceded it, Juan’s new tank could process 6 times the volume as was previously possible; a capacity upgrade that would enable him to properly 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. We are verve. Made in santa cruz.