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
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What is washed coffee? The clarity-focused processing method that defines specialty coffee
