About this coffee

This coffee comes to us through our sourcing partners at Bonaventure Coffee, who have deep roots in Honduras and strong relationships with farmers—thanks in large part to the guidance and partnership of renowned producer Benjamin Paz of Beneficio San Vicente. Bonaventure’s mission is to build meaningful connections between producers and roasters, grounded in the belief that great relationships grow even better coffee. This year, we were lucky enough to begin working with Álvaro Pineda, and we’re thrilled to share the results of his incredible work.

Álvaro is a second-generation coffee farmer who, after 15 years of growing coffee, had to leave his farm in 2005 due to unsustainably low prices. He spent years working as a bricklayer in the city to support his family, but in 2017, with the support of Benjamin and San Vicente, he made a return to coffee farming—and to great success.

That same year, Álvaro replanted his farm with Parainema, a variety chosen for its resilience after Roya had devastated much of his previous crop. These young plants are known for producing sharp, intense flavors in the cup—tones that are expected to mellow and deepen as the trees mature in future harvests.

This lot was carefully processed: cherries were de-pulped the same day they were picked, then dry fermented for 16 hours. After fermentation, the parchment was washed thoroughly in three rinses, and then dried in a parabolic solar dryer for around 12 days. During drying, the coffee was hand-sorted to remove any defects, ensuring a clean and vibrant final cup.

In the roastery, we’ve developed this coffee to highlight its inherent chocolatey sweetness, while allowing its gentle fruit notes—think green apple and apricot—to shine through. The result is a cozy, low-tone profile that fits beautifully in our Rich & Smooth category.