El Cielito is a field blend of microlots produced by a handful of farmers right around Santa Barbara mountain overlooking  Lake Yojoa. It is a place where forests, coffee farms, and a small town come together.  All of these farms face east toward the morning sun, delicately ripening the mixed varieties found in this coffee. Once the ripe cherries are harvested and sorted they are dried in covered parabolic dryers on raised beds or on patios for 15-20 days. In the cup, we taste the freshness of a raspberry tart, sweet orange zest along with the layers of a classic candy bar. 

We’ve had the fortune to know Benjamin Paz and follow his work for many years so getting to finally bring a coffee in is a sweet connection. San Vicente has been owned by the Paz family since the early 80’s but Benjamín in recent years has made waves in the industry, building a beautiful network of producers and buyers allowing many farmers in underserved areas to flourish. This mindset connects deeply with us as we seek to elevate producers in underserved places that have beautiful potential to produce amazing coffee and have flourishing businesses doing so. All of which is made possible by the Paz family’s infrastructure and Benjamin’s relational focus.

Tasting Notes: Raspberry Tart, Orange Zest, Candy Bar

• Location: Santa Barbara, Honduras
• Process: Sun-Dried Natural
• Variety: Paraneima, Pacas, and Bourbon
• Elevation: 1200-1600M