In Olancho, Honduras, Jose Balbino Meza cultivates Parainema and Lempira varieties on his two farms, Finca San Juan and Finca La Rosa. This washed coffee, grown between 1,100 and 1,600 meters above sea level and processed at BECASA—Meza’s own mill—reflects a philosophy rooted in sustainability and care for the land. By transforming coffee husk into organic fertilizer and avoiding chemical inputs, the team enriches the soil and preserves the region’s waterways, yielding coffees that are as balanced as they are responsible. This coffee offers layers of nougat, milk chocolate, and vanilla toffee with a gentle sweetness that lingers, a reflection of thoughtful farming and the steady patience behind every harvest.
In Olancho, Honduras, Jose Balbino Meza cultivates Parainema and Lempira varieties on his two farms, Finca San Juan and Finca La Rosa. This washed coffee, grown between 1,100 and 1,600 meters above sea level and processed at BECASA—Meza’s own mill—reflects a philosophy rooted in sustainability and care for the land. By transforming coffee husk into organic fertilizer and avoiding chemical inputs, the team enriches the soil and preserves the region’s waterways, yielding coffees that are as balanced as they are responsible. This coffee offers layers of nougat, milk chocolate, and vanilla toffee with a gentle sweetness that lingers, a reflection of thoughtful farming and the steady patience behind every harvest.
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