Precision of process in the Cup.
Carlos Roberto is an example of courage and consistency in action. In Honduras, a country of around 10 million people, coffee is not just a product – it’s a way of life. Carlos took over the farm from his father and, from the very beginning, chose to focus on export rather than selling on the local market at lower prices. Thanks to his long-term partnership with the exporter San Vicente, his coffee now reaches respected roasteries in the US and across Europe. You could say it’s built a more impressive international career than many MBA graduates.
Cherries of the Parainema botanical variety are first sorted in water. Those that float are unripe and removed from further processing. The selected cherries then undergo 24 hours of fermentation, washing, and approximately two weeks of drying. Precision at every stage ensures that what you taste in the cup is not coincidence, but a series of deliberate decisions – from the first sip to the last.
