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50+ 5 Star Reviews 🤩

Honduras Organic
Honduras Organic

Honduras Organic

 

Coffee Farm Fredy Ronaldo Pineda
Cup Score 85.5
Process Washed
Cup Flavour Profile Apple, Peach, Black Tea, Velvet Caramel Finish

 

Fredy Rolando Pineda, a lifelong coffee producer cultivating excellence at his 2-hectare 'Finca Fredy.' As a key player in the Aruco Cooperative's micro-lot program, Fredy, along with 32 others, is dedicated to crafting specialty coffees since 2016. Guided by Aruco's expert technicians, he ensures quality cherry production while managing soil fertility and preventing pests. During harvest, Fredy, assisted by his wife and extra hands, carefully collects cherries, delivering them to Aruco for processing.

Facing challenges like increased rainfall and a shortage of pickers, Fredy and fellow producers receive 70% of the FOB price for their micro lots. Processing at the Aruco mill ensures consistency and risk reduction, benefiting from a stable climate at 800 meters above sea level. The meticulous process includes cherry assessment, washing, pulping, and an eighteen-hour fermentation, resulting in graded beans dried on raised beds. Stored in controlled conditions, the dried parchment undergoes final milling and export. Elevate your coffee experience with Fredy's micro-lot, a testament to passion and dedication.



Sustain Coffee Co

  • Donaldo Gonzalez Fiallos is the general manager and one of the founding members of the Aruco cooperative. He also owns and manages his own farm, Sol Naciente, in the Los Limos area of Corquin, Copan. The 7-hectare farm is located at an altitude of 1250masl and is primarily planted with Catuai, but he has also started planting other varieties like Lempira, Parainema, and IHCAFE90.

    Until recently, most Honduran green coffee production was focused on exchange trade, and the country was primarily seen as an exporter of cheap beans. Despite the suitable growing conditions, fertile soils, sufficient altitude, and excellent microclimate, a lack of infrastructure for processing and quality control led to a poor reputation among demanding buyers. In 1998, the situation worsened: Hurricane Mitch destroyed 80% of the country's agriculture, so farmers preferred to smuggle their coffee to Guatemala at a higher price, despite the government's efforts.

    The state tax on coffee exports was introduced in the late 1990s and early 2000s, and the significant investment in training coffee farmers and experts is paying off. Honduras' green coffee beans have a worthy place in the line of coffee and coffee shops worldwide and present unique lots of 90+ at the Cup of Excellence.

    Copan is located in western Honduras, on the border with Guatemala, and includes several subregions. It is situated between 1000-1500 meters above sea level and has one of the broadest humidity and temperature ranges. There, you can find the most aromatic coffee beans from Honduras with solid tropical fruits, chocolate, and caramel notes.

    Donaldo Rafael González is a fourth-generation coffee farmer. His grandfather and grandmother instilled in him their love for the land and rural life. His mother, Norma Iris, went to study in Tegucigalpa, the capital, got married there, but always went with her parents on vacation. At that moment, Donaldo fell in love with his hometown of Corquin and dreamed of returning there forever. After graduating from the Agrarian University of El Zamorano, Donaldo decided to return.

    The farm, Sol Naciente, translates to "The Rising Sun." Donaldo called it "a new dawn" in his family. It was a fresh start after his coffee plantations were all but destroyed. He started with a 6-hectare piece of land, where he built a house for his employees with electricity and pure water.

    Donaldo was one of the first to introduce new coffee-processing management ideas. He took the risk and opened the way for those who want to continue this adventure.

    Currently, Don Donaldo organizes the work of the Aruco cooperative according to the trends and demands of specialty coffee, experimenting with different types of processing and cultivating new varieties of coffee.

    All processing takes place at the Aruco mill to centralize and have greater control over the process, create consistent procedures, and reduce the risk for producers. The mill is located at an altitude of 800masl, which provides a drier and more stable climate for drying coffee compared to the farms, where the weather can be less predictable.

    The coffee is delivered to the mill, where they assess the cherry (take Brix) and decide on the process for the coffee depending on space and what the producer has done already. The cherry is cleaned, washed, and floated to remove any immature beans. The cherry is then placed into sealed barrels to create an oxygen-free environment for the cherry to continue fermenting and macerating in the barrels for 72 hours.

    In the barrel, the temperature is monitored and kept around 22-25 degrees Celsius in the shade at the wet mill. The coffee is then taken to the beds, where it is dried for between 20-30 days, depending on the weather and the frequency of turning the beans.

    In the cup: Tropical fruits, caramelized apple, vanilla, dark chocolate. The body is dense and creamy, and the aftertaste is long and balanced.

With Over 50+ 5 star Google Reviews

  • “Very epic and chill environment, friendly staff and cool music too. Best vegan iced late I’ve ever had fr. 10/10 would come again. Would never have expected to find this place in Hatfield!”

    Eleanor Best

  • “Amazing speciality coffee paired with the friendliest staff! Will keep visiting”

    Patrik Kelemen

  • “Delicious coffee. Friendly staff. Great place to sit for a conversation or get some work done on laptop. Can easily recommend and will definitely revisit.”

    Humza Shah

ORIGIN

At Sustain we are so passionate and detailed about our research into origins that we travel to every corner of the earth to connect and work closely with the growers and farmers.

We bring these beautiful beans here to the UK and roast them in Hertfordshire so that we can create a highly distinguished single or multiple origin coffee that is like no other.

Our experience in the industry pushed us to develop an ethical approach towards sourcing, roasting and packaging our produce, respecting the spirit of the earth

Why Choose Sustain Coffee Co

Support Small Farmers

Delight in every sip while uplifting small farmers. Choose our coffee to empower the hands that nurture each bean.

All Natural

Sip the authenticity of small-scale coffee farming with our natural coffee beans.

Season Based

Great coffee is a reflection of the seasons. That's why we change our beans with every season. Experience the taste of each unique moment in a cup

Sustain Coffee

Every cup tells a story of dedication, sustainability, and a connection to the land. Taste the difference today!

    • We aim to deliver within 3 working days!
    • Our based is all natural and based off the seasons, because of this we can only provide certain coffee roasts at certain times of year! This allows us to keep providing you with new flavours and tastes every season!
    • We actually support our farmers and help their coffee reach the masses, we don't add any additional preservatives or chemicals to help with flavour or shelf-life.We are all natural, sustainable and good for the earth!