Region: La Paz, Montecillos
Processing: Natural
Variety: IHCAFE 90
Altitude: 1,500–1,650 m
Tasting Notes: Dark Chocolate, Red Wine, Cherries
This coffee comes from La Paz, part of Honduras’ renowned Montecillos region, one of the most highly regarded coffee-growing areas in Central America. Here, high elevations, rich soils, and a cool climate create ideal conditions for the cherries to ripen slowly, allowing complex flavors and pronounced natural sweetness to develop.
Finca Valentina is managed by Carlos Mejía, a dedicated producer focused on quality and consistency. Carlos is part of a generation of Honduran coffee producers who have shifted from high-volume production to high-quality microlots, investing in improved processing methods and rigorous cherry selection.
For this lot, the coffee cherries are hand-picked at optimal ripeness and then naturally processed, a method in which the cherries are dried with the fruit still surrounding the seed. After approximately three days of controlled fermentation, the coffee is slowly sun-dried for 12–15 days on raised beds to ensure even drying and clarity in the cup.
The result is an expressive and well-balanced coffee, with notes of ripe red fruits complemented by hints of chocolate. The acidity is delicate and slightly wine-like, while the body is round and velvety.
