This beautiful Honduran offering from Roberto Sabillon’s Miraflores is made-up of a raisin like sweetness and coating milk chocolate
How do you say it: Meir.rah.floor.es (Miraflores)
Las Flores, Santa Barbara
1480 - 1545 Meters
Raisin, Milk Chocolate, Coating
We’re going 6 years strong with Miraflores and owe a lot of this relationship’s success to transparency. When the farmer can share openly, they’re able to understand the true impact that their efforts have on the value of the coffee produced. In previous decades, Honduras’ supply chain was typically run by “coyotes” or middle people who would purchase the coffee at low minimum prices then flip it, keeping the high premiums for themselves. Thankfully now, through direct trade, we’re able to reward the coffee producers for their time and efforts. It’s no small act to grow quality coffee in a country filled with dense moisture. Drying practices require meticulous care, or they run the risk of mold and spoilage.
If you’ve ever sipped a Honduran coffee then you know it’s one of the most distinct tastes coming out of Central America. Racking up an impressive sixth Cup of Excellence win, Roberto Sabillion’s coffee is fully washed before drying on raised beds. This method coaxes out the vibrant and exotic flavors we’ve come to know and love from Santa Barbara grown coffees. With more first-place wins than any other mill in the world, Honduras’ Beneficio San Vicente is able to play a critical role in the financing and technical knowledge that support farmers, like Roberto, to produce standout gems like this year’s lot from Miraflores.
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.