Honduras

Danilo Pineda

Blackberry · Cocoa · Lasting

$20.00

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A subtle yet tart introduction of blackberry acidity on the first sip, followed by a rich body of cocoa, encompassed in a lasting tasting experience--memorable down to the last sip.

  • Coffee Details
    Producer

    Danilo Pineda

    Country

    Honduras

    Region

    El Cedral, Santa Barbara

    Cultivar

    Pacas

    Years of Purchase

    6 years

    Process

    Washed

    Elevation

    1550-1650 Meters

    Harvest

    March-July

    Tasting Notes

    Blackberry, Cocoa, Lasting

    Brew Method

    Batch Brew

    Brew Recipe

    Coffee: 45 grams
    Water: 675 grams

  • Farmlevel Story

    Farmlevel

    High above 1700 meters in Santa Barbara, Honduras, where mountaintops are lost in a thick, encapsulating fog, we find delicious and sturdy growing coffee shrubs of pacas. It's to this fog - which keeps daytime temperatures warm and low evening temperatures contained- that Santa Barbara coffees owe their distinct complexity and vibrant acidities.

    Ascending through the fog on Danilo Pineda's El Cedral farm, you’ll pass by the apples, plums, sugar beets, passionfruit, and tilapia pond the land. Danilo and his family live off their well-kept and fertile land. He currently has two plots of land where he grows his coffees. Danilo's ripe pacas cherries are de-pulped and soaked overnight before they're dried in his solar drier for 12-18 days with his two oldest sons’ help. You can see his photo on the front cover of our first Farmlevel digest.

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Danilo Pineda

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