This year, Norwegian roaster Tim Wendelboe brings another Christmas coffee from the Nacimiento farm, run by Jobneel Cáceres Dios and his wife Fany. This lot comes from the late harvest of 2025 and stands out for its exceptional sweetness, purity, and depth. The cup develops notes of ripe forest fruits,wine, and cocoa nibs, which blend harmoniously into an elegant and long-lasting aftertaste. The coffee is pleasantly juicy, with a round body and smooth texture typical of the best lots from the Santa Bárbara region of Honduras.
The Nacimiento farm is located high in the mountains above Lake Yojoa, in the El Cielito area of Santa Bárbara, at an altitude of 1,500-1,800 meters above sea level.The steep slopes, cool climate, and rich soil provide ideal conditions for the slow ripening of the cherries, contributing to their intense fruitiness. Jobneel mainly grows the Pacas variety here, a natural mutation of Bourbon, which has an exceptional flavor profile in these conditions, sweet, complex, and delicately wine-like. Finca Nacimiento was one of the first producers with whom Tim Wendelboe established direct cooperation in 2009, and to this day it is considered a benchmark of quality and an example of a long-term partnership between a farmer and a roaster.
Processing is carried out using the washed method. Hand-picked cherries undergo light fermentation in nylon bags overnight, then are hulled and dry fermented in cement tanks for 24 hours. After washing, they are dried on raised beds for 14–20 days in the shade, during which time they are constantly sorted and quality checked. Thanks to the separate processing of each day's harvest, the clarity of flavor and distinctive sweetness typical of Finca Nacimiento coffee is preserved.