The coffee has a way of opening up as it cools. The initial sweetness is a burst of Honeydew melon, followed by Panela (unrefined whole cane sugar) in the deeply sweet body of this coffee. Finishing with yes, round Hazelnut--except this one isn’t from a syrup but instead--the coffee.
Manuel Vallecillo & Jaime Muñoz
Cielito, Santa Barbara
Years of Purchase
Honeydew, Panela, Hazelnut
Espresso or Hario V60
This coffee was used in The United States Barista Championship using the following espresso recipe: In: 18.9 grams of coffee Time: 26 seconds Out: 42 grams of coffee
Returning to our menu is a loved and well-known favorite. In one of the highest parcels of farmland in Cielito, Santa Barbara. The farm where this coffee grows is overlooking Lake Yajoa. It’s a beautifully nestled away plot of land where these tough, coffee shrubs can thrive. The daily fog rolls in, allowing sugars to be pushed to full maturation while also acting as a shield, keeping the shrubs from freezing but still absorbing maximum sugars.
Manuel is not alone among coffee farmers who grew up in coffee production and has known coffee his entire life. He moved to the United States but returned to Honduras, where he and his producing friends have been growing specialty coffees for the last decade. Dividing his time between Houston, Texas, and Honduras, Manuel shares farming responsibilities with his business partner Jaime Muñoz.
Manual Vallecio keeps his farming practices simple. He only picks ripe cherries, and then washes and fully ferments them. This coffee and the tasting notes indicate the biodiverse farm that this coffee grows on and the fruits surrounding it.
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.