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Roberto Sabillon Honey Process

Single Origin - Honduras

  • Roast Level



    Light roast
  • Origins

Behind the cup

Roberto Sabillon’s honey process Paraneima was grown in the mountains of Santa Barbara and dry milled at the famous Beneficio San Vicente mill. Characterized by a bright yet sweet profile, this cup showcases the beauty of Honduran coffees. 


Each coffee is roasted to order. Orders ship in 1-2 business days.


Roberto Sabillion’s farm, Miraflores, in the Santa Barbara region of Honduras

For the past 8 years, we’ve been enjoying Roberto Sabillon’s coffees. Roberto’s farm, Miraflores, is located in Santa Barbara, a region in Honduras known for producing exceptional coffees. The above-average elevations of Santa Barbara provide ideal coffee growing conditions and result in stand-out coffees. Roberto mills his coffees at Beneficio San Vicente - a world-famous Mill with more first-place Cup of Excellence awards than any other mill in the world. With Beneficio San Vicente’s support, Roberto has focused on specialty-grade coffee for the past decade. His farm features Parainema, Pacas and Gesha varieties, characterized by bright and sweet profiles. Miraflores has faced challenges over the past several due to intense weather events, including cold temperatures and hailstorms. Fortunately, Roberto and other producers in the area have received support from fundraising, allowing them to rebuild and continue the legacy of producing show-stopping coffees in the Santa Barbara tradition.

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 Honey Process. Your brewing adventure starts here.

Verve's Coffee Department


  • Coffee 20 g
  • Grind Med
  • Water 300 g
  • Ratio 1:15
  • Time 3:10


  • Coffee 16 g
  • Grind Fine/Med
  • Water 210 g
  • Ratio 1:13
  • Time 1:45

French Press

  • Coffee 25 g
  • Grind Coarse
  • Water 375 g
  • Ratio 1:15
  • Time 4:15