Coava has worked with Porfirio Castellanos in Santa Barbara, Honduras for many years, and we are consistently impressed by the quality and consistency of his offerings. This coffee undergoes an extended fermentation of 20-24 hours during processing, which boosts the fruit-forward cup profile, and showcases a single variety called Pacas, known for both its quality and hardiness.

Coava’s long-standing relationship with Mr. Porfirio stems from his diligence in caring for his land and plants, which results in a highly consistent and delicious coffee that is a joy to work with year after year.

This coffee uniquely showcases a single coffee variety, Pacas, and undergoes an extended fermentation time before processing that boosts the fruit-forward cup profile.

Porfirio Castellanos is a coffee we recommend to people looking for a cup that is delicate and complex. Flavors range from light and sweet, like raspberry and white wine, to deep and rich, with a molasses-like finish.