My variety is Pacas, honey processed. We harvest at optimum point, just the best red cherries, so we can obtain the best quality coffee. After picking, we select again in order to remove any coffee that isn't completely ripe. Afterwards we depulp and pass through screens, in order to remove any foreign materials and leave only good quality coffee. This is the way we carefully process the coffee. My farm is different, because it's location and altitude. We have many lumber trees, maybe this is good for the coffee, the climate. This is our first time participating, thanks to God and IHCAFE, that provided this opportunity to continue working this farm. It motivates us to continue, we feel that we need to continue with this project, because it adds value and strength, in order to continue growing coffee.

Farm Video:

Farm Information
  • Farm Name
    Los Cedros
  • Farmer
    Samuel Pineda Sagastume
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
  • Variety
  • Overall
    Complex, Good acidity, berry like fresh coffee, Rich, Stone Fruit, Structured, Sweet
  • Aroma / Flavor
    Brown sugar, Berries, Brown Spice, Cane sugar, Canela, Caramel, Citric Acid, Cocoa, Cranberry, Creamy, Dried Fruit, Green Apple, Green Grape, Lemon, Lemon & Lime, Mango, Melocoton, Passion Fruit, Pear, Raisin, Red Currant, Rhubarb, Roselle, Sugarcane
  • Acidity
    Stone Fruit , Malic Acid , Apple like acidity, Berry, Grape, Structured

Santa Bárbara, Honduras