Honduras | Danilo Sanchez

Danilo Sanchez is a coffee producer in El Paraíso, Honduras, just north of the Nicaraguan border. Here, at 1,500 MASL, he grows the Parainema variety on his farm, Los Cedros. This is our first year working with Danilo, after visiting him and his farm last March. This is also our first release of the Parainema variety. We taste a range of tropical, tart fruit flavors and florals. Up front we find bright raspberry, cooling into notes of cranberry, lime and mango with a herbal finish.

Danilo is a third-generation coffee producer, beginning 16 years ago by helping his father. In 2009, his father passed down a plot of land for Danilo to manage himself, which he has reinvested in year over year to expand his crop to its current 5-hectare size. Coffee growing is a family tradition, and Danilo continues it both to honor that tradition and out of genuine passion and love for coffee

Cherries are harvested at peak ripeness and are then depulped. After being depulped the coffee undergoes a 38-hour dry fermentation. The seeds are then dried for 20 to 25 days under sunlight with a plastic cover to regulate the temperature.