Carlos Portillo

Carlos Portillo’s family have been coffee producers for 3 generations. He worked with his father whilst studying and moved to the USA in 2021 due to economic instability. To this day he oversees the expenses of the farm and his father Roberto Portillo manages, harvests and processes the coffee. His dream would be to move back to Honduras to live comfortably with coffee production. The cherries are de-pulped then dry fermented in tanks for 15 hours. It is then washed and dried in a parabolic solar drier for 10-15 days. This washed coffee has notes of praline, orange with a honey sweetness.