Cielito Lindo


Cielito Lindo is from the highest part of the farm finca Nacimiento. This Ihcafe 90 coffee produces a coffee with a distinct fruity cup profile. Expect flavours of winey red berries and fresh herbs.


Additional information


Ihcafe 90

Flavour Notes

Winey, forest berries & herbal


Jobneel Caceres Dios & Extreberto Caceres Gutierrez




El Cielito, Santa Barbara




February 2024

Roast Profile

Light Roast


Whole Coffee Beans

Bag Size


Tim's Notes

You might not know that we actually bought coffee from Extreberto way back in 2008 at the Cup of Excellence. I really loved his fruity coffee and was shocked when I found out that it came from a Catimor cultivar, the Ihcafe 90. I liked the coffee so much that I decided to visit the farm in 2009 to see if we could start buying directly from Extreberto. The intention was to visit Extreberto but I was met by his son Jobneel instead and that was the start of a long relationship and the work we have done together over the last decade. (read more about that here.)

We normally don't get our hands on the coffee from Cielito Lindo for two reasons. Extreberto likes to submit his coffee to the Cup of Excellence which has resulted in many good placements in the competition and also great prices. The coffee is normally harvested late in the season due to the high altitude and slow ripening and we normally have shipped our coffees from Nacimiento by the time the coffees from Cielito Lindo are dried and ready for export. However, in the last years the weather pattern has changed a lot in this area and Jobneel and his team are now able to pick ripe coffees from this altitude throughout the harvest.


The Ihcafe 90 cultivar is a hybrid cultivar which is a cross between Timor Hybrid and Caturra. It is a selection made by Instituto Hondureño del Café (IHCAFE) hence the name Ihcafe 90.

Although it has been considered a leaf rust resistent cultivar for many years, in recent years IHCAFE 90 has been confirmed  to be susceptible to coffee leaf rust in Honduras and is also highly susceptible to the fungal attack called Ojo de Gallo.

In general, most coffee buyers and scientists agree that the quality potential in high altitudes for this cultivar is very low. But there are always exceptions to the rule and at Cielito Lindo this cultivar is producing some remarkable coffees. In fact it has been top 10 in the Honduran Cup of Excellence several times and we even won the Nordic Roaster Competition with this coffee in 2019.


Picking and sorting
  • The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed.
Depupling, fermenting & washing
  • After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where the light beans /  floaters are removed.
  • The coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the impurities and defect parchment coffee from the good coffee. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, vacuum packed and exported.


How To Brew

  • We strongly recommend using the correct measurements and brewing techniques when you brew our coffees. Use a digital scale both to measure water and coffee in order to get consistent results, and we recommend using between 60 to 70 grams of coffee per litre (1000g) of water, depending on the brewing method, water quality and coffee used.
  • We strongly recommend using VST filter baskets. Both the 18g, 20g and the 22g basket is great for our coffee. The VST filters makes it a lot easier to extract the espresso properly which gives a lot more sweetness in the cup. They are also more or less identical to each other which makes it easy to be more consistent when brewing on several groups at the same time. You can buy the filters on our webshop, just make sure they fit your machine (ours fits all La Marzocco machines and machines with 58mm filter baskets). With the VST 18g filter basket, we recommend the following brewing parameters: 18-19g freshly-ground coffee, 25-35s brewing time, 35-38g of final brew liquid in the cup, 93°C-94°C brew water temperature.



Jobneel Caceres Dios owns and runs finca Nacimiento with his wife Fany. They were the first farmers I started working with and buying directly from back in 2009 and since then we have been able to systematically improve their coffees to become one of the best in their area, an area that is by many considered to produce the best coffees in Honduras.

Finca Nacimiento is a small coffee farm situated on the very top of the El Cielito branch in the Santa Barbara Mountain near lake Yojoa in Honduras. The farm is about 20 hectares and is situated on a steep hillside of the mountain. The wet mill is at the bottom of the farm at 1500 masl but the top of the farm is at around 1800 masl. where you have a beautiful view of the lake on a clear day.

Learn More About Nacimiento



We buy coffee directly from Jobneel Caceres Dios, the farmer. San Vicente, the exporter, provides milling and logistical service and the coffee is imported by ourselves directly to Norway. We have been buying coffee from Jobneel every year since 2008 and we will continue to do so in future years.

Learn More About Transparency

Cielito Lindo
Scroll to Top