Job Neel Cáceres Diaz has worked in coffee since childhood, learning alongside his father before leaving Honduras in search of opportunity. When he returned home in 2008, he used his savings to buy land and begin producing coffee of his own.
Encouraged by friends, Job entered the Cup of Excellence and placed second, a result that pushed him to focus more deeply on quality and process. Since then, he has dedicated himself fully to coffee, refining his approach year after year.
At El Cielito, ripe cherries are carefully sorted, fermented for 20 hours, washed, and dried slowly in parabolic solar dryers. The washed process removes excess early, leaving little room for distraction. What remains is a cup defined by clarity, where fruit, acidity, and structure show themselves plainly.
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