David Mancia
David Mancia's coffee is one of those rare offerings that anchors a roaster's entire program—and for Coava Coffee Roasters, this Honduran single origin has been that cornerstone since the very beginning. Grown on a two-hectare farm perched high in the village of El Cielito, Santa Barbara, this coffee benefits from extraordinary elevation and the cool winds sweeping off Lake Yojoa. These conditions extend the cherry maturation process several weeks beyond neighboring farms, developing a complexity and sweetness that's immediately evident in the cup.
David processes his primarily Pacas harvest with meticulous care: depulping, fermenting, and washing on-site before transporting the parchment coffee to Beneficio San Vincente's mill for patio drying. This multi-year partnership represents everything Coava strives to achieve—direct relationships, consistent quality, and coffee that tells a story of place and person.
Tasting Notes
Elegantly layered and refreshingly bright, David Mancia's coffee opens with strawberry lemonade acidity that dances on the palate. Midway through, you'll encounter rich toffee sweetness that provides balance and body, while subtle rhubarb notes emerge in the finish. The mouthfeel is silky and clean, with a lingering sweetness that invites another sip. This is a coffee that rewards attention—each temperature reveals new dimensions.
Brew Methods
Available in both drip and espresso roast profiles, this coffee adapts beautifully to your preferred brewing method. The drip roast shines in pour-over applications—V60, Kalita Wave, or Chemex—where the delicate fruit notes can fully express themselves. It's equally stunning in a French press, where the fuller body brings out the toffee characteristics. The espresso roast is dialed specifically for milk-based drinks, though it pulls beautifully as a straight shot with concentrated strawberry and caramel notes. For cold brew enthusiasts, the drip roast creates a remarkably clean, fruit-forward concentrate.
About Coava Coffee Roasters
Portland's Coava Coffee Roasters has built its reputation on long-term producer relationships and impeccably sourced beans. Their partnership with David Mancia exemplifies their commitment to transparency and quality at origin.
Not sure which grind size or equipment pairing will work best? Clive's coffee team can recommend the ideal setup to showcase this exceptional Honduran coffee's full potential.
Original: $24.00
-65%$24.00
$8.40Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
David Mancia's coffee is one of those rare offerings that anchors a roaster's entire program—and for Coava Coffee Roasters, this Honduran single origin has been that cornerstone since the very beginning. Grown on a two-hectare farm perched high in the village of El Cielito, Santa Barbara, this coffee benefits from extraordinary elevation and the cool winds sweeping off Lake Yojoa. These conditions extend the cherry maturation process several weeks beyond neighboring farms, developing a complexity and sweetness that's immediately evident in the cup.
David processes his primarily Pacas harvest with meticulous care: depulping, fermenting, and washing on-site before transporting the parchment coffee to Beneficio San Vincente's mill for patio drying. This multi-year partnership represents everything Coava strives to achieve—direct relationships, consistent quality, and coffee that tells a story of place and person.
Tasting Notes
Elegantly layered and refreshingly bright, David Mancia's coffee opens with strawberry lemonade acidity that dances on the palate. Midway through, you'll encounter rich toffee sweetness that provides balance and body, while subtle rhubarb notes emerge in the finish. The mouthfeel is silky and clean, with a lingering sweetness that invites another sip. This is a coffee that rewards attention—each temperature reveals new dimensions.
Brew Methods
Available in both drip and espresso roast profiles, this coffee adapts beautifully to your preferred brewing method. The drip roast shines in pour-over applications—V60, Kalita Wave, or Chemex—where the delicate fruit notes can fully express themselves. It's equally stunning in a French press, where the fuller body brings out the toffee characteristics. The espresso roast is dialed specifically for milk-based drinks, though it pulls beautifully as a straight shot with concentrated strawberry and caramel notes. For cold brew enthusiasts, the drip roast creates a remarkably clean, fruit-forward concentrate.
About Coava Coffee Roasters
Portland's Coava Coffee Roasters has built its reputation on long-term producer relationships and impeccably sourced beans. Their partnership with David Mancia exemplifies their commitment to transparency and quality at origin.
Not sure which grind size or equipment pairing will work best? Clive's coffee team can recommend the ideal setup to showcase this exceptional Honduran coffee's full potential.
