The Story
Manuel Vallecillo is a third-generation coffee farmer with a story rooted in persistence. In his early twenties, he was given a small plot of land to begin growing coffee. For eight years he poured everything into those trees, but low yields and low market prices made it impossible to sustain a living. Searching for opportunity, Manuel left for Houston, TX.
As Honduran coffee began gaining international recognition, Manuel watched friends and family find success back home. The pull grew stronger each year, and about 15 years ago he purchased new land in Santa Bárbara—an area now celebrated for producing some of Honduras’s most exceptional coffees. Today, he splits his time between Houston and Honduras, nurturing the farm that brought him back to his roots.
Los Primos showcases the region’s potential. Cherries are cleaned and dry-fermented for 24–36 hours without water, a more sustainable method that highlights deep, sugary complexity. After washing, the coffee dries slowly in the sun for roughly three weeks, building sweetness and clarity.
Expect notes of juicy orange, creamy caramel, and delicate raspberry. It’s sweet, clean, and one of those coffees you finish faster than you meant to.
