{"product_id":"honduras-manuel-vallecillo","title":"Honduras Manuel Vallecillo","description":"\u003cp\u003e\u003cem\u003eRoasted by Proud Mary in Melbourne — we find these beans drink best 2–3 weeks after the roast date\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eComplex and Silky, with Yellow Plum and Black Tea\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHonduras Manuel Vallecillo\u003c\/strong\u003e is a washed Pacas grown at 1,650 metres at Finca Los Primos in El Cielito, Santa Barbara. Proud Mary describe the current harvest as complex and silky.\u003c\/p\u003e\n\u003ch3\u003eTasting Notes\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eYellow Plum · Cranberry · Black Tea\u003c\/strong\u003e\u003cbr\u003eComplex and silky, with a tea-like finish rather than a heavy one.\u003c\/p\u003e\n\u003ch3\u003eCoffee Details\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHonduras\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRegion\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEl Cielito, Santa Barbara\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFinca Los Primos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eManuel Vallecillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePacas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWashed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1,650 masl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRelationship\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eProud Mary have bought from Manuel since 2014\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYellow plum, cranberry, black tea\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAbout This Coffee\u003c\/h3\u003e\n\u003cp\u003eProud Mary's connection to the Santa Barbara region began in 2012, when they were introduced to a small group of producers around the town of Peña Blanca, close to the shores of Lake Yojoa. More than a decade later that group has grown and the relationships have deepened.\u003c\/p\u003e\n\u003cp\u003eManuel Vallecillo was born in Nueva Esperanza, near Santa Barbara, and worked in coffee production from a young age. He later moved to the US, but in 2014 coffee called him back and he bought Finca Los Primos in the mountains of Santa Barbara. The farm is planted exclusively with Pacas — a variety native to El Salvador that thrives in the microclimate around Manuel's farm. He now splits his time between Texas and El Cielito, spending harvest season at the farm.\u003c\/p\u003e\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFilter ratio\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 : 16 — 15g coffee to 250ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEspresso ratio\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 : 2.5 — 20g in, 50g out\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater Temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e93°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Brew Time\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~3 minutes filter · 25–35 seconds espresso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eProud Mary's published ratios. Grind finer if the cup tastes thin, coarser if it turns drying.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eHow Much Coffee Is in a Bag?\u003c\/h3\u003e\n\u003cp\u003eA 250g bag makes roughly 16 cups of filter coffee at 15g a cup. The 1kg bag is about 66.\u003c\/p\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does it taste like?\u003c\/strong\u003e\u003cbr\u003eYellow plum and cranberry with a black tea finish, over a silky body — complex without being sharp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it roasted?\u003c\/strong\u003e\u003cbr\u003eBy Proud Mary in Melbourne, Australia. We import it and ship on arrival — in our experience the beans drink best around 2–3 weeks past the roast date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the Pacas variety?\u003c\/strong\u003e\u003cbr\u003eA natural mutation of Bourbon found in El Salvador, prized for cup quality on a compact, hardy plant. Here it suits the microclimate around Manuel's farm.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNew to single origins? Try the \u003ca href=\"https:\/\/beanshipper.com\/products\/taster-box\"\u003eTaster Box\u003c\/a\u003e. Brewing for a team? See \u003ca href=\"https:\/\/beanshipper.com\/products\/big-bag\"\u003eOffice \u0026amp; Bulk Coffee\u003c\/a\u003e. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 East Malaysia).\u003c\/em\u003e\u003c\/p\u003e","brand":"Proud Mary","offers":[{"title":"250g - August 31","offer_id":46368833929313,"sku":"PRM-HNMV","price":140.0,"currency_code":"MYR","in_stock":true},{"title":"1kg - August 31","offer_id":46368836649057,"sku":"1PRM-HNMV","price":470.0,"currency_code":"MYR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/0249\/files\/HON-Manuel-Vallecillo-_2025_-Pacas-Washed.png?v=1786598505","url":"https:\/\/beanshipper.com\/zh-sg\/products\/honduras-manuel-vallecillo","provider":"Bean Shipper","version":"1.0","type":"link"}