12oz

PRODUCER: Natividad Benitez  
LOCATION: El Cielito, Santa Barbara  
ALTITUDE: 1600 m.a.s.l.  
VARIETIES: Bourbon and Pacas

Near the town of Peña Blanca, overlooking the beautiful Lake Yojoa, Natividad Benitez grows the Pacas and Bourbon varieties on his farm that he called El Ocotillo. In 2005, Natividad was rewarded with 1st place in the prestigious Cup of Excellence programme and has since worked consistently towards maintaining quality and creating a sustainable farm for himself and his family. 

The area of El Cielito 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. Since last year, we have seen Natividad build out a little storage facility and better drying tables with covers at his farm, in addition to a wetmill that he shares with his brother and son. After picking, cherry is pulped - skin and some mucilage is removed, and then, the coffee is fermented for 12 - 16 hours. After, the remaining mucilage is washed off, and coffee is dried on raised tables with plastic covers. The mesh bottom of the tables allows for air to circulate around the coffee to ensure even drying. 

Orange blossom and honey aromas, plush texture, with flavours of peach, apricot, and a finish of sumac. 

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