Las Flores

Honduras
El Cielito, Santa Bárbara
Apricot, Mango, Nutmeg, Brown Sugar
$22.00
Current stock: 0
Description

Description

César Fernandez, Producer
Pacas and Catuaí. Grown at 1400-1600 masl.

César's four hectare farm was given to him by his father, and makes its way (rather steeply) from 1400 to 1600 meters above sea level. After picking ripe cherries, our coffee is de-pulped at the Fernandez brothers' wet mill and ready for fermentation that same day. Fermentation time varies based on weather conditions (16-36 hours). The success of our relationship with César is due to his important connection with the Paz family, who run Beneficio San Vicente. San Vicente has played an integral part in quality control and exportation for many producers in Honduras, and they continue to raise the bar for specialty coffee in Santa Bárbara and the surrounding areas. 

With the ongoing support of Café Grumpy and Beneficio San Vicente, César is able to produce outstanding coffee year after year. César and his brothers support each other in the production of great quality coffee.  Friendly sibling rivalry has driven the Fernandez brothers to consistently score well in the Cup of Excellence auction. We first tasted César's coffee in 2010, when he placed 4th in CoE. The brothers continuously reinvest the money they earn from the auction to improve their farms and processing facilities. In 2012, they installed a new tile-lined fermentation tank which they share. That same season, we financed raised drying beds for César, and all of his brothers followed suit the next year. Since our first visit to Las Flores in 2011, César's farm has doubled in size! 

Travel Notes:
I met Cesar on a rainy day in 2011 on the tiny road he calls home in El Cielito. I was so nervous and excited to meet this man who had recently placed 4th in the Honduran Cup of Excellence. Our team had fallen in love with his coffee and were hoping that this visit would be the start of a long-term partnership. When we pulled up to the house, a neighbor was blasting reggaeton. We exchanged brief introductions, and I looked over at Cesar with a smile and said, "We should be dancing!" He immediately burst out laughing, and the ice was broken. His laugh is one of the warmest and most genuine that I've ever heard.

Everything was enshrouded in clouds and mist that day, making our farm visits feel like a dream. After touring around with some of the other producers in the area, we had a chance to talk to him about buying his coffee directly and starting a relationship. He seemed open to the idea, and after the first season working together we helped him finance a parabolic drying table. This was a sign of our commitment to him and to the quality of the coffee. His brothers immediately followed suit, and today they have about 7 drying tables installed near the small washing station they share.
 
Cesar has always been open and up front, and never afraid to share a story or a laugh. We've celebrated birthdays and successes together with barbecues at the farm, and he continues to amaze us with his stamina and desire to keep improving the farm. Since we started working together, the farm has doubled in size. He's also started to work with a newer hybrid variety called Parainema that he hopes to plant in more of the farm to help maintain cup quality while also battling harvest problems related to leaf rust and climate change. 
 
-Cheryl, Coffee Buyer
    12oz of whole beans. Our premium coffee beans are roasted daily at our Greenpoint, Brooklyn roastery. We ship only whole bean coffee and do not grind the beans prior to shipping.  Coffee is packaged in sealed compostable valve bags made from 100% renewable resources.  We roast to order!
Additional Info

Additional Info

Origin:
El Cielito, Santa Bárbara
Notes:
Apricot, Mango, Nutmeg, Brown Sugar