Flhor, Café Crème aus Honduras

Flhor - Coffee Information

As a bold, unusual espresso

Why does the coffee taste the way it does?

The family farm is located at around 1,700 meters above sea level. The coffee grows more slowly in the cool climate and develops the citrusy acidity characteristic of the Marcala region. After picking, the cherries are depulped immediately, dry-fermented in a fermentation tank, and washed after just under 20 hours. Fermentation dissolves the pectin layer surrounding the coffee seed. It is then dried and regularly turned on a patio in Marcala.

Tell me more about Flhor

Flhor represents the next generation of the Zelaya Contreras family, which was already among the pioneers of organic coffee cultivation in Honduras 30 years ago. 18 Conejo focuses on soil health. The healthier the soil, the more resilient the coffee plant. We support agricultural approaches that are regenerative and take a holistic view of coffee production. This also includes producing fertilizer ourselves, which makes producers less dependent on market fluctuations. Small-scale producers in particular need a diverse toolkit to respond to the ongoing challenges of coffee cultivation. Whether organic, biodynamic, regenerative, or a mix of different approaches—we support anything that strengthens coffee producers and gives them agency. We have been working with Flhor and her family since 2017 and roast their biodynamically produced coffee.

Scan coffee details into Beanconqueror

Import to Beanconqueror