This beautiful microlot has layers of complex fruit knit together for a deliciously sweet cup. We taste elderflower, redcurrant and citrus along with vanilla and sweet prunes. This coffee is so well balanced it’ll shine on any brewing method—it makes a remarkably clean cafetiere and it’s fabulous as a pour-over.
Finca Los Cedros, situated within the El Paraíso region of Honduras, is managed by Nury Melania Martinez who inherited it from her father in 2000. The name of the farm translated as ‘The Pines’ and comes from its setting amongst the trees in the towering mountains. As well as Finca Los Cedros, Martinez has a second plot, Las Brisas (‘the breeze’).
Growing coffee is in Martinez's blood. After learning production techniques from her family and inheriting Los Cedros, Martinez first planted the Lempira variety but transitioned to Parainema due to its resistance to nematodes and la roya (coffee leaf rust). It is thanks to support and information from other producers and feedback via IHCAFE (see below) that Martinez was able to make this switch with confidence.
For harvesting, the coffee is carefully hand-picked and pulped. From here, the coffee is fermented for 24 hours to break down the exterior mucilage. Once fermentation is complete, the team dry the coffee under a dome solar dryer for an additional 25 days. As soon as the coffee is completely dried, it is moved to the mill, 1km away, to be hulled and rested prior to export.
Martinez's future plans for Los Cedros include expanding the drying structure. This way, Martinez will no longer have to rent space, giving her greater control over her coffee and further improving quality.