Country Honduras Region La Paz Producers Alex and Manuel Portillo Altitude 1650 masl Variety Icatu Processing Washed Drying Patio This is our second year purchasing coffee from Alex and Manuel Portillo, via our friends at Cima Cafe. The Portillo family has been cultivating coffee at Finca Corintio since the 1980’s. Until 4 years ago, the farm was overseen by Manuel Portillo, but now it is overseen by both him and his son, Alex. (now one of the youngest producing partners that Cima works with) Since Alex has joined his father in the field, he has shifted focus onto producing specialty coffee by bringing innovative ideas and practices into their operation. This washed Icatu coffee was handpicked at peak harvest, with a sugar content level between 20-25° Brix. After harvest, the coffee was dry fermented in open air pools for 24 hours, depulped, and then fermented for another 28 hours. The coffee was subsequently washed and dried in unshaded patios for 12 days. We were initially drawn to the Icatu variety from Finca Corintio, due to their flavor profiles being reminiscent of east African washed coffees (Burundi, Rwanda, Tanzania, Uganda, etc.). Over the last 2 years, when we’ve tried a washed Icatu lot from Corintio, we’ve been consistently surprised that this specific flavor profile is coming from a coffee in Honduras. Couple that, with a young producer looking to elevate his family farm and help usher in the next generation of coffee production in Honduras, and you have the formula for a long-term purchasing relationship. This coffee is super clean, fruity, and refreshing, with notes of currants, branberry, lemon tea and candied nuts.

Country Honduras Region La Paz Producers Alex and Manuel Portillo Altitude 1650 masl Variety Icatu Processing Washed Drying Patio This is our second year purchasing coffee from Alex and Manuel Portillo, via our friends at Cima Cafe. The Portillo family has been cultivating coffee at Finca Corintio since the 1980’s. Until 4 years ago, the farm was overseen by Manuel Portillo, but now it is overseen by both him and his son, Alex. (now one of the youngest producing partners that Cima works with) Since Alex has joined his father in the field, he has shifted focus onto producing specialty coffee by bringing innovative ideas and practices into their operation. This washed Icatu coffee was handpicked at peak harvest, with a sugar content level between 20-25° Brix. After harvest, the coffee was dry fermented in open air pools for 24 hours, depulped, and then fermented for another 28 hours. The coffee was subsequently washed and dried in unshaded patios for 12 days. We were initially drawn to the Icatu variety from Finca Corintio, due to their flavor profiles being reminiscent of east African washed coffees (Burundi, Rwanda, Tanzania, Uganda, etc.). Over the last 2 years, when we’ve tried a washed Icatu lot from Corintio, we’ve been consistently surprised that this specific flavor profile is coming from a coffee in Honduras. Couple that, with a young producer looking to elevate his family farm and help usher in the next generation of coffee production in Honduras, and you have the formula for a long-term purchasing relationship. This coffee is super clean, fruity, and refreshing, with notes of currants, branberry, lemon tea and candied nuts.