El Cielito in Santa Barbara, Honduras
Coffea Arabica, Bourbon, and Pacas
In the hills of El Cielito, Natividad Benitez is growing his Bourbon and Pacas trees at an altitude of 1600 masl. The area is close to the micro regions of El Cedral, Las Flores and El Sauce where we work with several producers of similar size and quality as Natividad.
For Natividad and all his neighbors, a big change happened when he in 2005 won the prestigious Cup of Excellence competition. For the surrounding farms, more producers started to have ambitions of producing exemplary quality, and for Natividad the better prize he received for his crop made him able to build a very small de-pulper and tiled fermentation tanks. This has helped him ever since to produce better and better quality. He has a few pickers working on the farm, but he is also still very much involved with all parts of the production himself. The picking he teaches his pickers to do, is one of the best ones we’ve seen this year.
After picking, the cherries are being pulped - skin and some mucilage is removed by a hand powered depulper, and then, the coffee is fermented for 12 - 16 hours. After, the remaining mucilage is washed off, and the coffee is dried on raised tables Natividad is allowed to borrow from the dry mill and exporting company San Vicente. The mesh bottom of these tables allows for air to circulate around the coffee to ensure even drying.
Clean and juicy with flavours of dark chocolate, prunes and wild strawberries.