This juicy espresso, named after the farm it’s grown on, boasts flavours of blood orange and cardamon when enjoyed black. Owned by Carlos Ernestor Mejia, the farm includes approximately 90,000 coffee trees grown alongside citrus fruits and Japanese plums.
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Located at around 1600 meters above sea level, Finca La Valentina sits in a distinguished coffee-growing region of Honduras, La Paz. These high altitudes, along with the added benefit of rich volcanic soils, allow for complex flavours in every cup. Once the coffee cherries have been picked, they’re left in the sun to dry for 10-12 days to allow their flavour to ferment, enhancing complexity.
Carlos was born and raised in Tutule, a town nearby to his coffee farm. Today, his farm is part of a five-generation family cooperative, CONEXH. This cooperative includes 10 farms across the region, allowing for smallholders to share knowledge and improve their quality together. Carlos plays a crucial role in this cooperative as the driving force behind the operations.
CONEXH, which stands for Corporacion Exportadora de Cafe de Origien Natural de Honduras, is known for focusing its efforts on quality and social impact.
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