Process: Washed
Notes: Blackcurrant Jam, Cherry

Honduras has been a staple supplier to the specialty coffee industry. In fact, as a percentage of its coffee farmed, its export to specialty alone is probably bigger than most other coffee producing nations. It’s unusual to find coffee produced across such a high proportion of its land mass, so this speaks to the quality of the land and climate that some 78% is utilised for coffee growing. This is a far cry from the garden coffee that Honduras began with, preferring instead to export bananas. Obviously, money talks, and one crop was largely swapped out with a more lucrative one.

Fredy’s coffee is grown on a small farm, harvested, depulped and fermented for 48 hours before being laid on a patio in the sun for drying over 10 days. HIs approach is quite straightforward with no need for fads or experiments given the quality of his crop. We’re delighted to bring it to you and since we don’t often stock Honduran coffee in spite of its popularity amongst our peers, we think that perhaps we should move it from ’novelty’ to ’staple’.