David Mancia

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One of our oldest producer relationships and a cornerstone of our coffee program, David Mancia's beautiful single origin coffee is something we look forward to every year.

David Mancia's two hectare farm sits high up in the village of El Cielito, Santa Barbara. The high elevation along with the cool wind off of Lake Yojoa extend his coffee cherry's maturation several weeks beyond those in neighboring regions. Each year David depulps, ferments, and washes his primarily Pacas harvest on-site. He then transports the coffee in its parchment to Beneficio San Vincente's mill for patio drying.

Our long-term partnership with David has been a cornerstone of Coava's menu since the very beginning, and his coffee represents all that we strive to achieve in our partnerships.

In the cup, look for elegantly layered notes of strawberry lemonade, toffee, rhubarb.