FINCA CARMENCITA

ORIGIN : El Cielito, Santa Barbara, Honduras FARMER : Bertilio Reyes Portillo ALTITUDE : 1500-1600 m VARIETAL : Organic, Bourbon, Pacas, Pacamara PROCESSING : Fully Washed ROAST : Light-Medium TASTING NOTES : Stone Fruit, Floral, Honey, Lemon, Milk Chocolate

 

Bard has been working with producer Bertilio Reyes Portillo for well-over a decade. We entered into an exclusive partnership with him in 2011 and have never looked back. A few years ago during one of our yearly visits, there was a parcel of land adjacent to his farm that was up for sale that he wanted to buy. We were able to help him purchase this land, renovate it, and begin to convert it to become a fully organic operation. Organic farming is very near and dear to our hearts, but comes with many risks. Finca Carmencita, named in honor of one of our owners, Carmen Garver, has proven to be worth it. We find this coffee to be incredibly well balanced, with a hint of that peachy citrus quality that we enjoy year after year from his main crop. 

 

We roast on Tuesdays and Wednesdays and to ensure the best tasting coffees, orders received after Monday may not be processed or shipped until the following week.

Produced by Bertilio Reyes Portillo in the El Cielito region of Santa Barbara, Finca Carmencita represents the high-quality output of Honduras · El Cielito, Santa Barbara. This lot features the Bourbon varietal, a plant historically celebrated for its balanced sweetness and complex cup profile. By utilizing a fully washed method, the producer emphasizes the inherent clarity of the bean, allowing the delicate interplay of stone fruit, floral, and honey notes to shine alongside a bright lemon acidity and a smooth milk chocolate finish.

Sourced by Bard Coffee, this selection highlights the meticulous care required to cultivate coffee at elevations between 1500 and 1600 meters. While individual experiences may vary, those exploring the nuances of this profile can reference the flavor wheel to better identify the specific aromatic compounds present in their brew. This coffee serves as a refined example of how regional terroir and traditional processing techniques converge to create a sophisticated, well-rounded experience.