Porfirio Castellanos’ farm sits on 1.5 hectares in the Santa Barbara region of Honduras - the same region that produces two other Coava staples, the Benjamin Miranda and the David Mancia - with a new ⅓ of a hectare currently being planted. This is a region we’ve been visiting for many years, and we’ve been cupping Porfirio’s coffee since the beginning. Each year his harvest has improved, with this past year’s blowing us away with notes of white wine, molasses, and raspberry.
We’re excited about our new relationship with Porfirio, a relationship 4 years in the making, and we’re excited for you to try this beautiful coffee.
1650 - 1700 Meters
Rich / Chocolatey