Coffee Profile

About the Coffee This single producer lot from finca El Guayabal in the El Cedral village in Santa Bárbara Honduras is a delicious cup. Balanced, juicy acidity reminiscent of peach, a hint of baking spice in the finish, and a heavy body that gives yogurt vibes in the best way. Reminiscent of some great Kenyan coffees we've tried over the years. This coffee is 100% pacas variety.

Processing The cherries are de-pulped every afternoon, then, the parchment is put into fermentation tanks where it is dry fermented for 15 hours. After that, the parchment is rinsed three times in the tank with a lot of water. Next, it's put inside the raised bed to be sorted by hand to remove defective beans. The parchment is then put into the parabolic solar dryer for around 20 days.

Maria wrote a wonderful message about this coffee:

Hello, my name is Maria Isabel Reyes. I am the producer of a small coffee farm in El Cedral, Honduras. I thank God for the buyers and consumers of my coffee, because it is thanks to this partnership with you that I feel motivated to keep producing this coffee with great dedication. I ask God to take care of you and fill you with health and wisdom, and that we can continue connecting through our coffee. I hope you enjoy this coffee, thank you very much.

Sincerely, Maria Isabel Reyes