At first glance when we look at variables, processes, or even photographs, there is little that distinguishes Santa Barbara from their neighbors. The elevation is high yet moderate in comparison to many other coffees we purchase. The farmers’ techniques are very similar to farmers we work with elsewhere (though the best are very precise). The coffees we buy are made up of Bourbon and Pacas, which are great varieties, but also not particularly unusual. One main distinction that can be made is that the harvest season begins later. The warm humid days and cool evenings next to Lago de Yojoa result in a harvest season that generally stretches from late February into May (about 2 months later than most coffee from Central America).
As I sip and enjoy the nuances of these coffees, I wonder what makes them what they are. I love the mystery of the terroir. There is something superbly special and unique about it. What I love even more, however, is the wealth of integrity we see from the growers and how that translates throughout the supply chain. Each time I visit, and every time I interact with our partners on the ground, I’m amazed by the consistent work ethic and the trust that is cultivated throughout the chain to assure that, each season, these coffees truly sing.