Honduras Buena Vista Natural Espresso
Grape and Blackberry Lead to Lime Zest Finishing with Craft Chocolate
This coffee wasn’t supposed to happen.
But with someone as skilled and intentional as Milton, beauty finds a way.
Buena Vista was meant to be a commercial plot—a practical way for Milton to fund his original farm, Las Nieves. But after replanting with the high-yielding Parainema, we suggested trying a whole cherry natural process.
This low-altitude, humble cash-flow plot—under Milton Castellon’s care—transformed into a vibrant, character-rich coffee.
The farm is just as beautiful as its name suggests—though maybe not that one sad tree I toppled into while admiring Milton’s handiwork.
Thankfully, we’re old friends—and everyone got a good laugh.
Every time I drink this juicy coffee, I’ll think of that fall and remember not to take it all too seriously.
It’s just coffee, after all. But it sure is something special.
| Producers |
Milton Castellon |
| Places |
El Cedral, Santa Barbara |
| Varieties |
Natural Processed Parainema |
|
Terroir |
Humus and Volcanic Loam over Limestone in a sheltered bowl of the mountain receiving less exposure to wind and cloud than Las Nieves |
| Process |
Cherries are picked at bright red ripeness over several passes and are floated in the fermentation tank to sort out underveloped fruit and then washed clean before 2 days of sun on a raised bed. After sun drying they are moved to covered beds to finish drying with daily turning for 14-21 days depending on weather. |
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