Forty years ago, Francisco Portillo planted the first coffee trees on his family land overlooking Lake Yojoa near El Sauce in Santa Barbara. His son Roberto grew up climbing the hillsides, and learning about growing coffee. Over the years their family had always picked, processed, and sold their coffee to local mills. They made their money selling volumes of coffee, with little regard for cup quality, and so moved away from the low yielding Bourbon variety trees Francisco had originally planted, and instead opted for Lempira.
However, over the past decade things have been changing in Honduras, and specifically Santa Barbara. This region is quickly becoming known as a place to find great coffees, and largely thanks to the work of Angel Arturo Paz of Beneficio San Vicente. This year while Arturo was visiting Roberto on his farm, he noticed the original 40 year old Bourbon trees, and he suggested that they be picked and processed separately from the Lempira. Roberto did just that, and the result is this spectacular coffee. It combines the hallmark qualities of both El Sauce, and the Bourbon varietal - stunning sweetness and complexity.
After cupping the coffee, Irving Farm’s coffee buyer, Dan Streetman, wanted to meet Roberto. He offered to purchase the coffee, and asked Roberto what the name of the coffee should be, since they do not traditionally name the farms in this part of Honduras. After some thought, Roberto requested that this coffee be named after his father, Francisco, whom his family called "Don Pancho."