High in the hills of Honduras, fifth-generation coffee farmer Carlos Ernesto Mejia grows exceptional coffee at Finca La Valentina. With an eye on the Read more About Honduras Finca La Valentina Nº 391 High in the hills of Honduras, fifth-generation coffee farmer Carlos Ernesto Mejia grows exceptional coffee at Finca La Valentina. With an eye on the evolving tastes of speciality coffee drinkers, Carlos is focused on developing more refined, complex flavour profiles through careful processing. This honey processed lot is de-pulped and fermented for 2–3 days before being sun-dried for 12–15 days. The result? A beautifully balanced coffee with a fruity sweetness and delicious notes of baked apple, cherry and milk chocolate. Close

High in the hills of Honduras, fifth-generation coffee farmer Carlos Ernesto Mejia grows exceptional coffee at Finca La Valentina. With an eye on the Read more About Honduras Finca La Valentina Nº 391 High in the hills of Honduras, fifth-generation coffee farmer Carlos Ernesto Mejia grows exceptional coffee at Finca La Valentina. With an eye on the evolving tastes of speciality coffee drinkers, Carlos is focused on developing more refined, complex flavour profiles through careful processing. This honey processed lot is de-pulped and fermented for 2–3 days before being sun-dried for 12–15 days. The result? A beautifully balanced coffee with a fruity sweetness and delicious notes of baked apple, cherry and milk chocolate. Close