Surrounded by a diverse environment of biological reserves and mountain ranges, the Pacavita region has ideal climatic conditions for growing coffee. Coffee plants grow in good soils, shaded by Inga trees, at elevations of up to 1,700 meters in this area of western Honduras.

The rainy season results in beautiful cherries, and the clear dry season during harvest allows producers to sun dry coffees once they are washed. The high-altitude weather, rich clay soil, and warm sun ensure that the integrity and quality of the beans is preserved from start to finish. Two coffee farming families contributed to this lot - Silvestre Vasquez and Joel Lopez. Silvestre is always pushing for higher quality and has expanded his farm into higher altitudes of a mountain called Pico Congolon which is surrounded by the Reserva Biologica de Opalaca and Reserva Biologica Volcan Pacavita. Joel Lopez is a fourth-generation coffee producer. He runs the farm Los Lesquines, where his family began growing coffee in 1865. The farm produces mainly Bourbon, Caturra and Catuai varieties, with a total of 67 hectares in production.

 Tasting Notes: chocolate, caramelized sugars, almond, and hints of green apple