Exibia Sabillon | Honduras
Origin: Honduras
Region: Santa Barbara
Village: Las Flores
Farm: El Abuelo
Producer/Farmer: Exibia Sabillon Mejia
Roast Level: Medium
Process: Honey
Varietal: Parainema
Elevation: 1350 masl
Tastes Like: Guava, Red Wine, Vanilla, Strawberry Wafers
The Honey Process:
The cherries are picked carefully and transported to the wet mill near Exibia house and are put into a plastic bag to have a fermentation for 48 hours, then the cherries are de-pulped and the parchment with mucilage is put into a solar drier for around 18 days to get honey process. During the drying time, the parchment is sorted by hand to remove defective beans.
About the Farmer
Exibia comes from a coffee producing family that eventually moved to the village of Las Flores, Santa Barbara. It was here where Exibia's father purchased property to begin growing coffee. Exibia and her siblings learned a lot about coffee as they worked on the farm; with her job mainly focussing on processing coffee in the wet mill and drying the coffee parchment.
In 2000, Exibia received a part of her father's property so that she could start growing coffee as an independent producer. With the help of her children and husband, she started the arduous process of replanting the farm with Lempira variety coffee plants.
In 2018, Exibia decided to make another change. Following suit of some neighbors, she decided to replant her farm with the variety Parainema. This variety, with its large bean size, high resistance to coffee leaf rust, and well-adapted nature to medium altitudes made it a great choice for good production and quality. In 2020, despite the difficulty of the pandemic, they began their first harvest season, with her first specialty grade micro-lots beginning in 2022.
Roaster’s Recommendation:
Brew Method - Pour Over, Drip, Immersion
Ratio of 1:16 | Coffee : Water (by weight)
