Manuel Vallecillo splits his time between Houston, Texas and Santa Barbara, Honduras. In Houston, he works for a bus company; in Santa Barbara, he’s a top-notch coffee producer. We’ve had the pleasure of bringing you his coffee from Los Primos for many years and we are continually thrilled by this sweet and clean coffee. Our head roaster and green buyer says it’s one of his favorite ever coffees. (Watch this video he made about last year's harvest!) Santa Barbara is an area of Honduras that has grown acclaim in recent years for its extraordinary coffees, and Los Primos is no exception. Coffee cherries are cleaned, then fermented 24-36 hours without using water — a method that is environmentally sustainable and produces coffee with sugary complexity. Then, the coffee is washed and spends about 3 weeks drying. You’ll find notes of juicy tropical fruits, creamy caramel and floral cherry blossoms in Los Primos. It’s a coffee that is exceptionally balanced, yet still complex. Don’t be surprised if you want to gulp down cup after cup of this beautifully sweet and juicy coffee. REGION: El Ocotillo, Santa Barbara, Honduras FARM/MILL: Los Primos VARIETAL: Pacas ALTITUDE: 1,850 meters PRODUCER: Manuel Vallecillo PROCESS: Dry Fermentation, Fully Washed and Dried on Raised Beds Relationally sourced through our partners at Collaborative Coffee Source.