Honduras Bella Vista Natural
Honduras Bella Vista Natural
Regular price
$22.00
Regular price
Sale price
$22.00
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per
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About the Coffee
Alex Ponce grew up helping his father on the family coffee farm, getting his hands dirty and learning about coffee at a very young age. Alex worked throughout his early 20's at a clothing factory until his uncle presented him with the opportunity to purchase a farm in the La Paz department where he grew up. Alex dove right in, planting coffee on the steep hillsides of Finca Bella Vista, his new 2.45-hectare property. Alex owns two farms that are about 25 miles apart in this area – Palo Verde and Finca Bella Vista. You might remember our Palo Verde coffee from last year. As mentioned, Finca Bella Vista is located in the La Paz department of Honduras at high elevations around 1,750 MASL. There is a microclimate that is formed here, and Alex says one of his biggest challenges is the lower yields produced because of the colder temperatures high up on the mountain. Though colder temperatures at higher elevations usually means one thing to me, higher quality!Â
Processing
This version of Bella Vista coffee was processed as a natural. In this process the coffee seed is dried while still inside the fruit. At Bella Vista the coffees are dried on raised beds and are evenly rotated and carefully sorted to ensure that only the ripest and densest cherries make it through to the final lot.
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Coffee Profile
Region |
La Paz |
Elevation |
1,750 m |
Producer |
Alex Ponce |
Variety |
Catuai |
Processing Method |
Natural |
Tasting Notes |
Strawberry Jam, Lemon Bar, Caramel |


Frequently asked questions
Does your coffee contain nuts?
Nope, just coffee! No additional ingredients of any kind.
Is your coffee certified organic?
Our Walker's Point Roastery is MOSA certified. Look for the USDA logo to find our certified organic coffees or click the 'organic' tab in the shop menu.
How is your coffee roasted?
Our coffee is roasted on two S35 Kestrel Loring Smart Roasters. Up to 80% fuel-savings and reduction of greenhouse gases in every roast, compared to conventional roasters.