Kevin Sabillon
- Berry
- Citrus
- Floral
- Caramel / Sugar
Strawberry, lemon, and soft florals with a clean sugar sweetness. Light on its feet, it’s an easy cup to return to.
Volume 04: What's Left
Kevin Yovani Sabillón Leiva/ Finca Victoria
Available nowA spinal injury closed one door. Kevin's wife and uncle opened another and brought him back to coffee through patience, not strain.
Roasted in small batches. Like this one? The Club sends two new coffees every month.
Details
- Producer
- Kevin Sabillon
- Origin
- Santa Barbara, Honduras
- Variety
- Parainema
- Process
- Washed
- Elevation
- 1300 MASL
- Harvest
- June 2025
- Size
- 10 oz, whole bean
Strawberry, lemon, and soft florals with a clean sugar sweetness. Light on its feet, it’s an easy cup to return to.
Tasting notes
- Berry
- Citrus
- Floral
- Caramel / Sugar
Both coffees shine as pour-over and hold up well in a drip machine or French press.
Good for
- Pour-over
- Drip machine
- French press
One 10 oz box of whole bean coffee, roasted in small batches and shipped within 2 business days.
At a glance
- Santa Barbara, Honduras
- Washed process
- Parainema
- 1300 MASL
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Benefits
Chosen by a Q Grader
Every coffee is cupped and selected by a licensed Q Grader, and each one scores 86 points or higher.
Roasted in small batches
We roast in small batches and ship within days, so the coffee arrives at its best.
A new story each month
Each Volume pairs two farms around one idea, with a playlist to go with it. It's a small ritual that changes every month.
Step 1
Grind just before you brew, medium-fine for pour-over.
Step 2
Use about 1 gram of coffee to 16 grams of water. 22 g to 350 g is a good cup.
Step 3
Water just off the boil. Pour slowly and evenly, about three minutes total.
Step 4
Let it cool a little. The fruit notes open up as it does.
How to Brew
Step 1
Grind just before you brew, medium-fine for pour-over.
Step 2
Use about 1 gram of coffee to 16 grams of water. 22 g to 350 g is a good cup.
Step 3
Water just off the boil. Pour slowly and evenly, about three minutes total.
Step 4
Let it cool a little. The fruit notes open up as it does.
How to Brew
The Farm
Kevin Yovani Sabillón Leiva grew up in a coffee-growing family, working alongside his grandfather and father on their farms in Santa Bárbara. After his father emigrated, Kevin eventually returned home to help care for the land.
A spinal injury made physical farm work difficult and forced him away from agriculture for several years. With the support of his wife Susan and his uncle Arnulfo, Kevin found a way back through specialty coffee, focusing on careful processing and shared effort rather than physical strain.
Since 2018, Kevin has produced washed Parainema lots at Finca Victoria. His approach emphasizes consistency and restraint, allowing the coffee’s natural character to come forward. The result is a cup that is bright, clean, and balanced, shaped by persistence and quiet attention.
The story doesn't end here. Explore more in our Learning Hub:
- Honduras: The country between the lake and the mountain
-
What is washed coffee? The clarity-focused processing method that defines specialty coffee
At the farm:
- Kevin Sabillon
- Santa Barbara, Honduras
- 1300 MASL
- Parainema, Washed
Santa Barbara, Honduras
- Washed
- Parainema
Grown at 1300 MASL, harvested June 2025.
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Join the Club
Two rare coffees, every month
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Two 10 oz boxes of single-origin coffee, whole bean, plus a themed playlist.
Each Volume is roasted in small batches and ships within 2 business days of your order.
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Shipping is free on all subscriptions. One-time orders show shipping at checkout.
Every Volume ships whole bean, so it stays fresh until you brew it.
