Honduras | Manuel Vallecillo | Pacas | Washed

Region: El Cielito, Santa Barbara

Elevation: 1650 masl

About: Proud Mary’s connection to the Santa Barbara region of Honduras began all the way back in 2012, when we were introduced to a small group of producers situated around the town of Peña Blanca, close to the shores of the stunning Lake Yojoa. More than a decade later, that group of producers has grown in number, and our relationships have deepened.

Manuel Vallecillo was born in Nueva Esperanza, near Santa Barbara. From a young age, he worked in coffee production and learnt as much as possible. Years later, Manuel moved to the US, but in 2014 coffee called him back, and he purchased Finca Los Primos in the mountains of Santa Barbara.

The farm is planted exclusively with the Pacas variety, which is native to El Salvador but thrives in the microclimate surrounding Manuel’s farm. Manuel now splits his time between Texas and El Cielito, spending the harvest season at the farm and the rest of the year in Houston, Texas, with his family.

This coffee continues to impress us on the cupping table each year. The current harvest is complex and silky, with notes of yellow plum and black tea.

Sourced from the high-altitude terrain of El Cielito in Santa Barbara, this Honduras · El Cielito, Santa Barbara offering showcases the meticulous work of producer Manuel Vallecillo. The coffee features the Pacas varietal, a natural mutation of Bourbon known for its compact growth and potential for high cup quality. By utilizing a washed processing method, the producer emphasizes the inherent clarity and structural acidity of the bean, allowing the delicate notes of yellow plum and black tea to shine through.

This lot is brought to you by Proud Mary Coffee, a roaster recognized for highlighting the distinct characteristics of specific origins. When evaluating the profile of such coffees, enthusiasts often consult the flavor wheel to better articulate the nuanced interplay between fruit-forward sweetness and tea-like finishes. This selection serves as a refined example of how regional terroir and careful post-harvest handling define the character of Honduran specialty coffee.