This lot is a collaboration between siblings Josue and Blanca Isabel Recinos. Working across their two separate farms, they both produce honey-processed Pacas, aligning their processing parameters—specifically fermentation time—and farming practices. By strictly adhering to these shared methods, including elevation and cherry ripeness, they ensure a remarkably consistent cup profile. Their long-standing, close working relationship allows their harvests to be unified into a single, high-quality lot that perfectly captures the character of their work.

Josue Recinos

For Josue Esau Recinos, coffee is more than a livelihood, it is a family tradition passed down through generations.

Together with his wife, Wendy Portillo, he manages Finca Jason, named after their son, in the mountains of San José Sacare, La Palma, Chalatenango. Coffee has been part of Josue's life since childhood, as he grew up in a family of coffee producers. He still remembers planting the farm's first coffee trees with his own hands, guided by his father, who gifted him the land, his first coffee plants, and the knowledge to cultivate varieties like Pacamara and Gesha.

In 2020, Jose made the decision to focus on specialty coffee, recognizing the potential of his farm to produce exceptional quality while creating a better future for his family

That decision has allowed him to improve both his home and his farm, while continuing to invest in quality year after year.

Without a micro-mill of his own, Josue carefully coordinates processing at his brother's facility. Every harvest begins with selective picking, followed by a carefully managed resting period before pulping. His team closely monitors fermentation to preserve the coffee's character before drying it slowly on raised beds. Today, the farm is planted primarily with Catuai, alongside Pacas and Gesha.

For Josue, producing great coffee is about honoring the lessons passed down by his father while creating a legacy that his own son can one day continue.

 Blanca Isabel Recinos

Blanca Isabel Recinos Díaz carries more than coffee on her shoulders, she carries a family legacy. At Finca Danielita, named after her daughter Daniela, coffee is ; deeply tied to family, memory, and perseverance. Located in the mountains of El Túnel, La Palma, Chalatenango, the farm has been part of her life for years, first alongside her father and now under her own leadership.

Blanca has worked in coffee for nearly fifteen years, but her journey into specialty coffee began five years ago after the passing of her father, when she stepped forward to continue the work he had started. Guided by the values he instilled in her and motivated by the desire to improve her family's future, she embraced specialty coffee as a way to pursue better quality and greater opportunities.

Today, she manages the farm while relying on trusted workers to carry out the daily tasks. Her focus remains firmly on maintaining quality, even as finding skilled labor becomes more difficult each year. At Danielita, Pacas makes up most of the production, accompanied by smaller plantings of Pacamara and Geisha. Cherries are selectively harvested, fermented for 72 hours in cherry, and carefully dried on raised beds to preserve their quality.

For Blanca, the farm is much more than a business. It is a tribute to her father, her family's livelihood, and a reminder that dedication, resilience, and love can continue growing from one generation to the next.