Manuel Vallecillo

Manuel Vallecillo operates in the Santa Barbara region of Honduras, cultivating coffee at high elevations ranging from 1710 to 1860 meters. This geographic positioning places the production firmly within the elevated microclimates known for distinct regional cup profiles in Santa Barbara. The varietal portfolio centers heavily on Pacas, alongside smaller amounts of Catuai. Pacas dominates the catalog entries, representing the primary cultivar grown on the farm. Processing methods span multiple traditional and experimental styles, including washed, natural, and anaerobic honey treatments. The producer distributes attention across both washed and natural methods evenly, with additional experimentation in anaerobic honey processing. The catalog footprint includes 7 total coffees evaluated in the Cherrybook Index, yielding an average score of 71.2 across all lots. Currently, there are 0 coffees in stock, and the offerings are carried by 2 distinct roasters. Recent catalog entries feature lots such as the Honduras Manuel Vallecillo Deluxe Edition and multiple iterations of Pacas processed as washed, natural, and anaerobic honey, primarily roasted by Proud Mary Coffee. The work of Manuel Vallecillo in the catalog is distinguished by a strong varietal focus on Pacas paired with diverse post-harvest processing methods.