Carlos Mejias owns the 25 hectare farm La Valentina, where he grows 23 hectares of coffee, citrus, and bananas. The coffee at Finca La Valentina is picked ripe, dry fermented for 3 days, and then sun-dried for 12 to 15 days.

Natural-processed specialty coffees from Honduras are still relatively new to the market, but they are increasing in popularity. Quality-focused producers are experimenting with processing due to the increased market for these kinds of coffees from more countries, The coffee is generally picked ripe and sorted for quality, then placed on raised beds or patios to dry for a month or more.

La Paz, an area famous for coffee production in Honduras, is high in elevation with cool temperatures. These factors cause coffees to ripen slowly, developing sugars that are then processed in these comfortable climates. These coffees have high fruity sweetness with flavors of berries or peach. Cafe Import’s greatest relationship in this area is a 270-producer cooperative, many of which are woman producers or Organic certified. Coffees from La Paz are extremely stable, and reliable as any offering type.