Notes of mango, pineapple, and spiced plum with toasted almond undertones.
Wil Armijo’s farm, El Paraíso, sits at about 1550 masl in the Los Andes subregion of the Santa Bárbara mountains. Santa Bárbara is considered to be part of the greater Montecillos region of Honduras. The mountain ’s east facing slopes rise above Lake Yojoa, the country’s largest freshwater resource. Wil washes his cherry in cement tanks for about 24 hours before rinsing. The parchment is then dried in solar dryers for about 7-10 days. Wil processes his coffee at Beneficio San Vicente, in the nearby town of Peña Blanca at the base of the mountain. Originally founded by the Paz family in the eighties, the mill has played a major role in the development of the area’s rise of specialty coffee production. Each season, San Vicente continues to promote the specialty market and form new relationships with farmers looking to enter specialty. The benefício prioritizes transparency, and connects farmers to buyers who provide competitive prices for quality coffee. Growers are included in the entire transaction, and are always welcome to participate in cuppings and other quality analysis practices. The mill supports farmers throughout the year, and as of this past harvest season has hired a full time agronomist whose main focus is farm-level and processing assistance for growers.