We’re excited to share a fresh new coffee with you, straight from the beautiful slopes of Santa Barbara overlooking Lake Yojoa.
This region is something special - rich soil, plenty of rain, and a diverse forest all come together to grow coffee that’s sweet and bright, with lively stone notes.
Alex Geovany Baide Ortiz started working on his family’s farm at just 10 years old. During school holidays, he helped out as a coffee picker, and over time, he became more involved in the day-to-day management, eventually becoming his father’s right-hand man.
When Alex turned 18, he received a plot of land from his father as part of his inheritance, giving him the opportunity to start farming on his own. The land was part of an older farm planted mostly with Bourbon varieties, but in 2015, Alex decided to replant much of it with Parainema. Two years later, in 2017, his father encouraged him to start experimenting with specialty coffee lots-a move that completely shifted Alex’s perspective on farming and shaped the direction of his career.
His farm is located in Las Flores village, part of the Santa Barbara Mountain region. The area is known for its mostly untouched forests, which were declared a national park in 1987. While coffee was originally grown here as a secondary crop in the 1940s, by the 1970s it had become the region’s main agricultural focus and a key part of the local economy.
ABOUT THE PROCESS : For processing, cherries are carefully handpicked and soaked in water to remove floaters. After being depulped, the coffee is dry-fermented in tanks for around 18 hours, then rinsed three times. The beans, still in parchment, are then moved to a parabolic solar dryer for approximately 18 days. During this drying phase, any defective or unripe beans are removed by hand to ensure the highest quality.