Los Cedros – Honduras

The story of the Los Cedros farm begins with Danilo Sánchez, a third generation coffee producer, for whom growing coffee has become a family tradition. Growing up, he spent his time working with his father on the various family owned coffee plots and learning all about coffee production. In 2009 his father passed down one of the family lots to Danilo, and he promptly planted his first coffee plants. By reinvesting the earnings from each subsequent harvest, Danilo was able to expand to the 5 hectares he has now. Since planting the first coffee plants, his goals have always been to produce delicious coffee and to give his children a better life than he had, ensuring access to good education, healthcare, and nutrition.

This lot of parainema began with fresh cherries picked at peak ripeness and then placed in sealed bags for a 50 hour anaerobic fermentation. They are then depulped and left for a 38-hour dry fermentation, before finally being spread out to dry in the sun under a plastic cover for 20 to 25 days.

There are many challenges that come when growing coffee but for Danilo it remains as not just a tradition but a passion. In recent years labour shortages have been quite significant as more young people move to the city, creating uncertainty as to whether they will have enough workers to harvest their crops. Climate change is also a big issue, threatening to wipe out full harvests.

But Danilo’s passion remains, and the family strives with every season to produce the highest possible quality coffee. We are very excited to share this coffee with you!