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Finca El Cruce is located in the community of San José de los Andes in Las Vegas, Santa Bárbara, Honduras, and is run by Cecilio Aguilar. He is a coffee producer by tradition and an important part of Beneficio San Vicente’s specialty coffee program. The farm is approximately 20 Ha and sits at an elevation of 1,570 m.a.s.l, where he grows Pacas, Geisha, Bourbon, Catuaí and IHCAFE90 varieties.
Cecilio starts his lots by handpicking and selecting the ripest cherries and then floating and de-pulping them that same afternoon. It is then fermented for around 14 hours, washed, and placed to dry on raised beds. Depending on the weather, the drying process lasts from 16 to 21 days, really reaffirming the Honduran terroir.
Region Santa Barbara < HondurasAltitude 1570 MASLProcess WashedVarietal Bourbon, Pacas
