Honduras, Santa Barbara; El Roble, Gabriel Leiva – Ally Coffee

Region: Santa Barbara
Producer: Gabriel Leiva
Farm: El Roble
Variety: Catimor
Process: Washed
Harvest: November – March
Elevation: 1,600 masl
Tasting Notes: Hibiscus, Lime, Currant

Gabriel Leiva lives and produces coffee with his family in the hills of Santa Barbara mountain in Los Andes, Santa Barbara, Honduras. Although the peak of this mountain reaches up to 2,600 meters above sea level, Finca El Roble is located at 1,600 masl. The densely forested area surrounding the farm is a part of a national park and just above Lake La Yojoa. This microlot is fully washed and dried on raised solar beds.

This coffee was prepped for export at Exportadora San Vicente located not far from Finca El Roble, on the shores of La Yojoa. Exportadora San Vicente is a family run business founded more than forty years ago and now works with over 200 producers from the area, many of which have won titles in the Honduras Cup of Excellence.

The region this coffee is produced in, Santa Barbara, extends from Honduras’ border with Guatemala into the central mountain highlands. Along with Santa Barbara Mountain, located in this region is the Reserva de Vida Silvestre Montaña Verde wild animal preserve. The rainforests in this area are known to have rich biodiversity. There are many small holder farmers in this region. Temperatures in this region maintain a range between 54°F - 72°F throughout the year and trees used to shade coffee include fruit trees, such as guava, and forest hardwoods, such as pine.

This coffee is currently available in-stores and for purchase online