Name: Finca Fredy
Producer: Fred Roland Pineda
Origin: Corquin, Copan
Varietal: Catuai (Organic)
Altitude: 1550 metres above sea level
Flavours: Orange, Black Tea, Floral, Brioche Pastry
Cup Score: 85
Harvest: Jan-April (Arrived Uk: 19/09/2019)
Importer: Falcon Coffees
Where is it from?
No one knows for sure exactly when coffee first reached Honduras, but it is believed that seeds arrived from Costa Rica between 1799 and 1804, amongst the goods brought by travelling merchants. Today, Honduras is the largest coffee producer in Central America, and the industry plays an important role within the national economy.
Despite the huge scale of its annual coffee production and great potential for both growth and quality development, in the Central American coffee hall of fame, Honduras is rarely found at centre stage – a mantle more likely coveted by its neighbours, Guatemala, Costa Rica and El Salvador. And yet on paper, the reputation of Honduras should be up there with those countries, since it has the same conditions to produce very good coffees: high altitude, volcanic and fertile soils, an ideal climate and plenty of expertise. Unfortunately, a lack of investment and inadequate infrastructure means that we must work extra hard to find the best coffees that Honduras offers. Much of the country’s output feeds the commodity coffee market, despite the steps taken to improve quality by the country’s national coffee institute: Instituto Hondureno del Café (IHCAFE). The high average annual rainfall, which reaches 240cm in the North of the country, can also complicate the process of drying coffee once it has been harvested, before export.
Fredy Rolando Pineda who has been involved with coffee production all his life inherited his 2 ha farm 'Finca Fredy' from his father before him. He is part of the Aruco Cooperative and is one of the 33 producers involved in their micro-lot program. He has been working on producing speciality micro-lots since 2016 and receives advice from the technicians at Aruco about farm management and soil fertility to help produce good quality cherry and prevent pests and disease.
On the 2ha farm he works the land with his wife and receives extra help during the harvest with the collection of the coffee cherry before delivering to Aruco where the coffee is processed.
The coffee is floated and separated before then being pulped and fermented overnight. After this, the coffee is then dried on raised beds in polytunnels until it reaches below 11% moisture.
Filter & Espresso