Dense grape flavors and a complex, lime-like acidity describe one of the highest expressions of 100% pacas in the Santa Barbara region.
Cielito, Santa Barbara
1750 - 1860 Meters
December - May
Lime, Ginger, Complex
In one of the highest parcels of farmland in Cielito, Santa Barbara; Manuel Vallecillo’s pacas trees bask in the unobstructed view of Lake Yojoa. Dividing his time between Houston, Texas and Honduras, Manuel shares farming responsibilities with his business partner Jaime Muñoz who toured us through the farm on our recent visit.
Manuel is not alone among coffee farmers who grew up in coffee production, migrated to the United States in search of opportunity, but returned upon witnessing the successes of his friends farming specialty coffee over the past decade - And we’re ever thankful that he did.
Since its first harvest in 2014, “Los Primos” has been producing a growing quantity of specialty pacas that we’re elated to feature on our menu.
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.