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Honduras - Juan Contreras

A sweet and complex cup focused on notes of red fruits and cola complemented by a lively black currant toned brightness.


We roast and ship Monday - Friday. 
Orders received before 9am typically ship same day.

Regular price $30.00 CAD
Regular price $0.00 CAD Sale price $30.00 CAD
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Technical Information

Producer: Lesbia Sabillion

Region: Miraflores, Santa Barbara, Honduras

Harvest: January to May 2025

Varietal(s): Parainema, Pacas and Gesha

Process: Fully Washed

Altitude: 1500 masl

Exporter: Beneficio y Exportadora San Vicente

Importer: Copan Trade 

Agtron Gourmet Color: 108 (light)

Roasters Cupping Score: 87

Coffee Story

Juan grew up surrounded by coffee. His father owned a large farm, and from a young age, Juan was deeply involved in the day-to-day work—picking cherries, de-pulping, and drying parchment. By the time he was 15, he had taken on more responsibility, helping with the farm’s administration. At 23, his father passed down a portion of the land to him, and that’s when Juan began building his own farm.

Five years ago, he began focusing on specialty coffee. With support and guidance from San Vicente mill, Juan learned how to process coffee for the specialty market and gained valuable experience cupping and evaluating his coffees in the lab.

Two years ago, he launched a small but ambitious project: planting a plot of Geisha. It hasn’t been easy, but his efforts are beginning to pay off—he harvested his first cherries this year and is working to improve the health and quality of the plants.

Today, Juan is continually refining both his farm practices and his wet mill processes, with the goal of improving cup quality year after year. His journey reflects a deep commitment to craftsmanship, innovation, and the pursuit of excellence in every harvest.

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Varietal

Parainema is a hybrid varietal developed through the selective breeding program at the Honduran Institute of Coffee. The varietal is known for its good cup quality and is suited for production at low to medium altitudes that are common throughout Hondura's coffee production areas. The varietal is highly resistant to leaf rust, the most common coffee disease in Central America, as well as to a number of common coffee pests in the region. As a dwarf varietal, Parainema is less challenging to harvest when compared to full size varieties and it is known for relatively high production per hactare.

Processing

The cherries are carefully handpicked and depulped every afternoon to ensure freshness and consistency. After depulping, the parchment is placed into a concrete fermentation tank for 19 hours. Once fermentation is complete, the coffee is thoroughly washed—rinsed four times with clean water to fully remove the mucilage.

The washed parchment is then transferred to a parabolic solar dryer, where it dries slowly over approximately 20 days. During this time, the coffee is carefully hand-sorted to remove any remaining defective beans, ensuring only the highest quality makes it through to the final product.

Terroir

Honduras is the largest coffee producing country, by volume, in Central America. As a whole, Honduras can sometimes be fairly overlooked by specialty coffee buyers due to the sheer volume of commodity grade coffees coming out of the country. But, overlooking Honduras' potential for producing incredible coffee is a mistake.

The interior of the country, with its varying topography, micro-climates and terroir is an ideal place for coffee production and can lead to a wide range of flavor profiles in a small geographical area.

Santa Barbara is a bastion of specialty coffee production with high, rugged mountains, healthy soil, perfect coffee growing climate, and a coffee producing community focused on continually improving quality. Coffees from the region are known for their complex acidity and fruit forward flavor profiles.

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