Variety: 100% SL-28 Region: Santa Barbara, Honduras Altitude: 1,740 Meters Above Sea Level Process: Washed Harvest: May 2025 Notes: Blackberry, full bodied, pluot & citrus. Nimrod Pineda's SL-28 is a rare find out of Honduras, especially at this level. This cherry quality is commendable. Pineda's SL-28 has notes of a ripe fruit salad, a round sugary feel with a well integrated florality. There are deep notations of berries like currant, blackberry and a juicy citrus to boot. This is a distinguished cup and I am honored to share this young producer's beautiful representation of this coffee with you. Nimrod’s coffee journey began when he was very young. His father passed when he was 9, leaving the coffee farm in the care of his older brother, with Nimrod helping as much as he could. When he turned 14, his mother remarried, and the family decided to invest more in the coffee farm, turning it into a very productive operation. He decided to start his own coffee nursery at 20, on a piece of land he inherited from his late father, and in 2022, he began to produce his own coffee. He's now 25 years old and thanks to the influence of neighbors & friends, he learned about specialty coffee and turned all of his production toward quality and sustainability. Big cheers to Nimrod for making this happen and we are so excited to see how his farm matures! Originally from Kenya, SL-28 is a member of the Bourbon genetic group, SL28 was selected for its drought resistance and outstanding cup quality in the early 1900's. It remains one of the most well-regarded varieties in the world. A non-hybrid variety, SL28 is highly susceptible to disease and can be difficult to produce consistently well. Nimrod begins his Washed process by de-pulping cherries each afternoon and leaving them in tanks to dry ferment for 22 hours. The parchment is then washed thoroughly and laid to dry in a parabolic dryer for approximately 20 days, depending on the weather. Throughout this phase, he personally hand-sorts the parchment to remove any defects. Our coffees are best after two weeks+ of the roast date. Last Roast: Nov. 24th. A few bags remaining.

Variety: 100% SL-28 Region: Santa Barbara, Honduras Altitude: 1,740 Meters Above Sea Level Process: Washed Harvest: May 2025 Notes: Blackberry, full bodied, pluot & citrus. Nimrod Pineda's SL-28 is a rare find out of Honduras, especially at this level. This cherry quality is commendable. Pineda's SL-28 has notes of a ripe fruit salad, a round sugary feel with a well integrated florality. There are deep notations of berries like currant, blackberry and a juicy citrus to boot. This is a distinguished cup and I am honored to share this young producer's beautiful representation of this coffee with you. Nimrod’s coffee journey began when he was very young. His father passed when he was 9, leaving the coffee farm in the care of his older brother, with Nimrod helping as much as he could. When he turned 14, his mother remarried, and the family decided to invest more in the coffee farm, turning it into a very productive operation. He decided to start his own coffee nursery at 20, on a piece of land he inherited from his late father, and in 2022, he began to produce his own coffee. He's now 25 years old and thanks to the influence of neighbors & friends, he learned about specialty coffee and turned all of his production toward quality and sustainability. Big cheers to Nimrod for making this happen and we are so excited to see how his farm matures! Originally from Kenya, SL-28 is a member of the Bourbon genetic group, SL28 was selected for its drought resistance and outstanding cup quality in the early 1900's. It remains one of the most well-regarded varieties in the world. A non-hybrid variety, SL28 is highly susceptible to disease and can be difficult to produce consistently well. Nimrod begins his Washed process by de-pulping cherries each afternoon and leaving them in tanks to dry ferment for 22 hours. The parchment is then washed thoroughly and laid to dry in a parabolic dryer for approximately 20 days, depending on the weather. Throughout this phase, he personally hand-sorts the parchment to remove any defects. Our coffees are best after two weeks+ of the roast date. Last Roast: Nov. 24th. A few bags remaining.