Our latest seasonal Cadence house espresso showcases Finca La Valentina which is located in La Paz, a famous coffee producing area in Honduras. The altitude and cool temperatures allow the coffee to ripen slowly, developing natural sugars resulting in a higher sweetness in the cup.

The farm is approximately 25 hectares and is managed by Carlos Ernestor Mejia, located at 1600 metres above sea level. Valentina is home to around 90,000 coffee trees, citrus fruits and plums. We had the pleasure of meeting Carlos whilst visiting Finca La Valentina back in January and were really impressed by the biodiversity of the farm along with the attention to detail and farming practices that Carlos has established.

This natural-processed coffee is fermented in the cherry for 3 days before being dried for 12-15 days on elevated drying beds. The initial fermentation is responsible for it’s pineapple and damson like flavours making for a delicious, bright and fruit forward espresso.