Vibrant and tropical, Danilo Pineda’s coffee is characterized by tart tropical fruit and a citric acidity.
El Cedral, Santa Barbara
1550 - 1650 Meters
Pomegranate, Lime, Juicy
Coffee seldom grows above 1700 meters in Santa Barbara, Honduras where mountaintops are lost in a thick, encapsulating fog. It’s to this fog - which keeps daytime temperatures low - that Santa Barbaran coffees owe their distinct complexity and dynamic acidities.
As we ascended through said fog on Danilo Pineda’s El Cedral farm; we passed by the apples, plums, sugar beets, passionfruit and tilapia pond that too occupy the land. Danilo and his family thrive off their well-kept and fertile land.
With the help of his two oldest sons, Danilo’s ripe pacas cherries are depulped and soaked overnight before they’re dried in his solar drier for 12-18 days.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.