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Cielito Lindo - Nordic Roaster Winner 172,-

Tim's Notes

This is the coffee we competed with in the 2019 Nordic Roaster Competition that helped us win both the «Leaf rust resistant hybrid cultivar» category and the overall competition.

As we were testing and roasting this coffee with our roasting team we decided to do three final roasts for the competition with subtle nuances in the roasting profile. At the end they tasted very similar so we submitted one of them for the competition and decided to sell the two other batches for a discounted price to our fans and followers. The coffee was roasted on the 26th of September, but we have packed the coffee in sealed bags flushed with nitrogen to make sure the coffee still taste great. We only have 12 kilos of this coffee for sale in our webshop, so if you want to taste our competition coffee there is no time to snooze.

Cielito Lindo is actually a part of Finca Nacimiento and is situated at the very top of the farm and is technically owned by Jobneel’s Father Extreberto. There are two cultivars growing on this piece of land, Pacas and Ihcafe 90. Normally Jobneel and Extreberto will pick and process these cultivars together, but this year we asked them to separate the Ihcafe 90 for us so that we could compete with it in the competition in the «Leaf rust resistant hybrid cultivar» category. Unfortunately we have been made aware that this is no longer considered a resistent cultivar, but because this information was given to the Nordic Roaster Committee at a very late stage, we were allowed to submit the coffee for this competition.

For more info about the farm read on below.



Flavour notes

Ripe red berries, winey & herbal


Jobneel Caceres Dios & Extreberto Caceres Gutierrez


June 2019


El Cielito, Santa Bárbara, Honduras

Roast profile

Light roast

Growing conditions

1800 masl. under mixed shade.


Ihcafe 90


The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed. After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where again the floaters are removed. Then the coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the defect parchment coffee from the good coffee. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, packed in vacuum packed bags and exported.

Out of stock


More info

Cielito Lindo is a small parcel of land owned by Extreberto Caceres Gutierrez, which is the father of Jobneel Caceres Dios. Nacimiento is a small farm owned and run by Mr. Jobneel Caceres Dios and his wife Fany. The farm is situated at the top of the El Cielito branch of the Santa Barbara mountain in Honduras. The high altitude and moist, cool climate makes this one of the most unique areas for growing coffees in Honduras. As Cielito Lindo is situated at the very top of this mountain it has become hard for Extreberto to take care of his own farm as he is now well above 80 years old. The only way to enter the farm is by walking up extremely steep trails and the only way to get the coffee down is by using donkeys to carry the bags of coffee down the hills. For this reason Jobneel is now taking care of the hard work on the farm while Extreberto is helping out with other tasks like drying and sorting the coffees. We actually bought coffee from Extreberto way back in 2008 at the Cup of Excellence. I really loved his fruity coffee and was shocked when I found out that it came from a catimor cultivar. I liked the coffee so much that I decided to visit the farm in 2009 to see if we could start buying directly from Extreberto. The intention was to visit Extreberto but I was met by his son Jobneel instead and that was the start of a long relationship and the work we have done together over the last decade. We normally don't get our hands on the coffee from Cielito Lindo for two reasons. Extreberto likes to submit his coffee to the Cup of Excellence which has resulted in many good placements in the competition and also greta prices. The coffee is also harvested really late in the year due to the high altitude and slow ripening and we normally have shipped our coffees from Nacimiento before the coffee from Cielito is dried and ready for export. One of the positive effects from the cool climate is longer maturation times for the coffee cherry, hence more flavour in the coffee. There are also challenges related to the longer maturation times. Jobneel needs to harvest from January to June, which is a very long time, and if the early pickings are mixed with the late pickings the coffee quality and shelf life is negatively affected. Therefore we have been separating his coffee by picking dates and cultivars for several years and this has been one of many important improvement Jobneel has made to his coffee production in the past years. One of the biggest improvements we made some years ago year was to help finance and build new drying tables with shade cover. Previously Jobneel’s coffees were dried on cement patios. We are not big fans of this method as the patios tend to be unclean and the coffee easily over heats during drying, making the shelf life shorter. With the new drying tables, the coffee is now protected from rain and dirt and the temperature is cooler due to the shade cover making the coffees taste very clean and fresh for a longer time. Jobneel and his wife are also picking out all the defect parchment coffee while the coffee is drying. We have also helped Jobneel improve the picking by implementing hand sorting of unripe and over ripe cherries from the ripe coffee cherries as well as improving the fermentation and washing techniques. But apart from helping Jobneel improve his harvesting, processing techniques and logistics we have also discussed how he can improve the quality of his farming practices. By visiting his farm up to several times per year since 2009 we have been able to discuss and agree upon many aspects that we think have already improved the quality of his coffees and has affected his farm in a positive way. As a result Jobneel has agreed to stop using herbicides on the farm. He has also switched to a more efficient fertiliser that means he can use slightly less fertiliser per tree but the trees are more healthy. He has been planting shade trees on the farm to protect the coffee both from extreme cold but mainly to protect them from rising temperatures / global warming. Jobneel has also removed his Catuaí cultivar that did not taste great and replaced it with better tasting Bourbon and Pacas trees. He has also been planting new SL28 cultivars that we know taste great and he has planted them with lower density per hectare which could improve quality and also help prevent leaf rust from spreading too fast. Jobneel is now paying a lot more attention to details in order to improve his farming and production techniques. Because of this he has become one of the role models for quality production in his area. We have been paying him fair prices for his coffee ever since our first purchase back in 2008 and have also been increasing the amount of coffee we buy from him every year. Today we try to purchase all of his coffees unless they have quality issues or defects. And we also have a gentleman's agreement that the minimum price we pay for his coffee is USD 5,- per lb of green coffee F.O.B. But we have been and can pay more depending on volumes and quality. This commitment has given Jobneel a much more secure income which has resulted in a lot of great investments on his farm. Over the years he has been able to build a new house for his family and buy land next to it where he can dry his coffee. He even invested in a small coffee roaster in 2017 so that he could roast the lower quality coffee that he produces and sell it in the local market. Huge improvements to his wet mill where he processes his coffee has been made in the last year and he is currently planting more coffee in newly purchased land not far away from his original farm.