Darwin Pavon visited Alex Bardales at finca Santa Helena and was met with hospitality, a fresh meal and a spectacular view. Upon taking a walk with Alex and Jose who run the production the decision was made to invest. All employees at Finca Santa Elena are employed year round instead of just in season. This allows for increased loyalty, consistency, quality and a happier producer. We are so proud to be partners in this farm and look forward to continued excellence in harvest. This coffee is very special to us.
El Cielito, Santa Barbara
In the southwest corner of Honduras, adjacent to the borders of Guatemala and El Salvador, we find the El Cielito region. Here the mountains reach the clouds and volcanic soils directly enrich the coffee with their nutrients. Specialty grade coffee in Honduras has a storied background. Beginning in 1998, a small number of coffee farmers and exporters were finding their way into the American specialty coffee market. It was then that hurricane Mitch devastated the local growers economy with the ensuing floods. The Majority of Honduran coffee is produced by smallholders. An age old process of drying coffee before mixing these small lots together to sell to exporters. Although the process sounds good, the end result is a mixture of quality. Honduras is rapidly fixing this scenario through a cultural revolution of quality single-origin coffees shipped the world over..