Primary Espresso | Honduras

This espresso roast comes from Yensi Sanchez, a coffee producer in El Paraíso, Honduras, just north of the Nicaraguan border. Here, at 1,500 MASL, she grows the Parainema variety. This is our first year working with Yensi, after visiting her and her farm last March. We taste a comforting profile of milk chocolate as well as subtle tropical fruits. 

Yensi is a third-generation coffee producer, beginning 16 years ago by helping her father. In 2009, her father passed down a plot of land for Yensi to manage herself, which she has reinvested in year over year to expand to its current 5-hectare size. Coffee growing is a family tradition, and Yensi 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.