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Roberto Sabillon Whole Bean
Roberto Sabillon Whole Bean with tasting notes
Roberto Sabillon showing us coffee cherries
Roberto Sabillon farm
Roberto Sabillon farm




Roberto Sabillon


  • Roast Level



    Light roast
  • Origins


Behind the cup

Roberto Sabillon offers delicate aromas of white tea that meet the smooth mouthfeel of papaya and natural sweetness of raw honey, creating a beautiful and lively cup.

Brewing Suggestions

All of our coffees can be brewed in various ways, designed for your perfect morning. These recipes are our favorite ways to highlight Roberto Sabillon. Your brewing adventure starts here.

Verve's Coffee Department


  • Coffee 22 g
  • Grind Med
  • Water 330 g
  • Ratio 1:15
  • Time 3:30

Coffee Maker

  • Coffee 40 g
  • Grind Med
  • Water 560 g
  • Ratio 1:14
  • Time 4:30


  • Coffee 15 g
  • Grind Med/Fine
  • Water 225 g
  • Ratio 1:15
  • Time 3:00

Farmlevel Story

Portrait of Roberto Sabillon

We’ve had the pleasure of buying coffee from Roberto Sabillion’s farm, Miraflores, for the past seven years. Miraflores is settled in the Santa Barbara region of Honduras, amongst many other coffee producing farms. At above average elevations for Honduras, this region is ideal for growing coffee. We find some of the most show stopping coffee of Honduras within Santa Barbara, distinguishing the country from the rest of Central America. Farmers here mill their coffee through Beneficio San Vicente, which has won first place more times in the Cup of Excellence competition than any other mill in the world. And we find such amazing and unique coffee time and time again from Roberto’s farm. 

With the financial and logistical support of Beneficio San Vicente, Sabillion’s focus has been on specialty grade coffee for the past decade (though he has been producing coffee for over 25 years). His farm features a large production of Parainema and Pacas varieties, which are characterized by a bright yet sweet profile. Miraflores has faced great challenges in the past few years due to major weather events – colder temperatures and hail storms have been harmful to the production of the crop. Fortunately, Roberto and other producers in the area have received a great amount of support through fundraising to rebuild and continue the Santa Barbara tradition.