Honduras Buena Vista Natural Espresso

Grape and Blackberry Lead to Lime Zest Finishing with Craft Chocolate 

This coffee wasn’t supposed to happen. 

But with someone as skilled and intentional as Milton, beauty finds a way.

Buena Vista was meant to be a commercial plot—a practical way for Milton to fund his original farm, Las Nieves. But after replanting with the high-yielding Parainema, we suggested trying a whole cherry natural process.

This low-altitude, humble cash-flow plot—under Milton Castellon’s care—transformed into a vibrant, character-rich coffee.

The farm is just as beautiful as its name suggests—though maybe not that one sad tree I toppled into while admiring Milton’s handiwork.

Thankfully, we’re old friends—and everyone got a good laugh.

Every time I drink this juicy coffee, I’ll think of that fall and remember not to take it all too seriously.

It’s just coffee, after all. But it sure is something special.

Producers

Milton Castellon

Places

El Cedral, Santa Barbara

Varieties

Natural Processed Parainema

Terroir 

Humus and Volcanic Loam over Limestone in a sheltered bowl of the mountain receiving less exposure to wind and cloud than Las Nieves

Process

Cherries are picked at bright red ripeness over several passes and are floated in the fermentation tank to sort out underveloped fruit and then washed clean before 2 days of sun on a raised bed. After sun drying they are moved to covered beds to finish drying with daily turning for 14-21 days depending on weather.

Saint Frank Coffee's Honduras Buena Vista Natural Espresso showcases the Parainema varietal grown in El Cedral, Santa Barbara by producer Milton Castellon. The natural processing method allows the fruit character to shine, delivering notes of grape, blackberry, and lime zest alongside craft chocolate—a profile that balances the typical body and sweetness of natural-processed coffees with bright acidity. This lot exemplifies how Honduras's coffees can express both fruit-forward complexity and structured chocolate notes when carefully roasted for espresso. Saint Frank Coffee has tailored this roast to emphasize the interplay between berry fruit and cocoa sweetness, making it well-suited to espresso's concentrated extraction.