Honduras - Finca La Valentina

Finca La Valentina is overseen by Carlos Ernesto Mejía, a lifelong coffee professional who grew up in the producing community of San Pedro de Tutule in the La Paz department of Honduras. We have been lucky enough to visit this farm, named after his daughter, on multiple occasions and thrilled to feature one of Carlos's coffees again.

Often called “Chollo,” Carlos is a trained engineer and part of CONEXH, an origin focused operation launched in 2021. His goal was to create a transparent, quality-driven bridge between producers and coffee roasters. Built on a five-generation family history in coffee, CONEXH now manages ten farms across the famed Montecillos Sierra, a region known for its exceptional growing conditions.

Covering 25 hectares, Finca La Valentina sits at roughly 1,600 meters above sea level and supports about 90,000 coffee trees. Annual production averages around 880 sacks. The landscape is shared with citrus trees and Japanese plums, which contribute natural shade and biodiversity across the farm.

Post-harvest, the coffee follows a classic sun-dried process. Cherries are pulped soon after picking and left to ferment with their mucilage for two to three days. They are then dried under the sun for 12 to 15 days, allowing the coffee to develop clarity and balance before export.

Sourced from the Montecillos Sierra region of Honduras, Finca La Valentina represents the meticulous work of producer Carlos Ernesto Mejía. This lot is grown at 1600 masl and undergoes a washed process, a method typically employed to highlight the inherent clarity and acidity of the bean. By removing the fruit flesh before drying, producers can emphasize the terroir of the Honduras · Montecillos Sierra landscape, often resulting in a clean, balanced cup profile.

Roasted by Clifton Coffee Roasters, this selection invites drinkers to explore the nuances of high-altitude Honduran coffee. When evaluating the specific characteristics of this harvest, we recommend referencing the flavor wheel to better identify the subtle complexities present in the cup. Understanding the intersection of regional geography and processing techniques provides a deeper appreciation for the craftsmanship required to bring such a specific coffee from the mountains of Montecillos to your morning brew.