Finca Los Guayabos, from Gaitania, Tolima
19 August, 2026
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Finca Los Primos, from Santa Barbara, Honduras
Manuel Vallecillo is a 50-year-old coffee producer located in El Ocotillo, Santa Barbara, Honduras. His farm, Finca Los Primos, spans 10.5 hectares at 1,700 m.a.s.l. Here, he grows Pacas (75%) and Catuai (25%) varieties.
Manuel begins his Washed process by carefully picking and depulping cherries, then dry-fermenting the parchment for 26 to 36 hours. The coffee is washed four times with abundant water before being dried for approximately 24 days in a parabolic solar dryer, with continuous hand-sorting throughout the drying phase to ensure excellence.
From City Jobs to Competition Podiums
Manuel comes from a family with many generations in coffee. When he was 23, his grandfather gave him some land at a lower elevation, where he farmed for eight years. Due to low conventional coffee prices, he left for the city, where he found a stable job and improved his economic situation.
However, in 2010, inspired by other specialty coffee farmers in El Ocotillo, he seized the opportunity and bought some land. He then began planting coffee with the help of his cousin (hence the name Finca Los Primos, “The Cousins”). The duo started producing specialty coffee in 2015, and in 2017, he earned 2nd place in the Late Harvest National Competition.
We connected with Manuel through Beneficio San Vicente, have been working with his coffee since 2024 and we are excited to showcase his coffees and build this relationship!
Coffee With Added Value
At The Coffee Quest, transparency is key—If you have any questions regarding our coffees, do not hesitate to reach out! We also encourage you to review our Impact Report for an in-depth look at our sustainable sourcing practices and projects.
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While you are still here, check out our other coffees!
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Belancan N2 Anaerobic Natural, from Kintamani, Bali
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