A friend of mine recently made a trip to Nashville. I love Nashville. I haven’t been there in seven years, but I still love it. And one of my favorite things about Nashville is a tremendous roastery called Crema Coffee Roasters, which has made several appearances on my cupping table in the years since I first visited the shop.

Since my friend was going to be in the area, I implored her to stop by the shop, say hi to Rachel (the owner) for me, and pick up a bag of coffee for me. Which she did! And for which I am grateful.

Welcome to the table. Today we’re cupping the Honduras Los Primos, from Crema Coffee Roasters in Nashville, Tennessee. Feel free to pull up a chair.

Manuel Vallecillo currently alternates between a life in Houston, Texas, where he works for a bus company, and his life as a coffee farmer in El Cielito, Santa Barbara. He spends 10 months of the year in Texas and 2 months in Santa Barbara. Manuel was born in the village of Nueva Esperanza, nearby Santa Barbara, where he initially learned about and worked in coffee production. He moved to the US in order to pursue other work and in recent years decided to work and invest in coffee production once more.

He has since planted Los Primos, motivated and influenced by friends working with specialty coffee. He began to notice and hear about the success of friends and neighboring specialty coffee farmers around the region. 2014 marks Los Primos’s first harvest and Manuel is already planning ahead, planting another three hectares of the pacas variety on his land.*


region: El Ocotillo, Santa Barbara, Honduras
farm: Hacienda Los Primos
producer: Manuel Vallecillo
association: N/A
elevation: 1850 meters above sea level
varietal: Pacas, Catuai
process: fully washed, raised bed dried


The aroma of the Honduras Los Primos is intensely sweet,

*content courtesy of Collaborative Coffee Source

What were your thoughts of this one? Comments, questions, and suggestions are always welcome! Feel free to enter a comment below.


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