Honduras Fredy Sabillon Parainema Honey

COUNTRY: Honduras
REGION: Santa Barbara
FARM: Fredy Sabillon
VARIETY: Parainema
PROCESS: Honey
ELEVATION: 1350 M
CUPPING NOTES: Nectarine, Cocoa, Honey

     Fredy Sabillon began producing coffee in 2006 when he and his brother purchased a small farm. After years of hard work, the Sabillon brothers planted their first lots of specialty coffee with the advice of their neighbors. They produced their first specialty grade harvest in 2018. Fredy says that the key part of producing coffee is staying on top of the different management tasks and making sure everything is done on time. He and his brother do most of the work on the farm, occasionally hiring extra help during harvests and weed control. Both Fredy and his brother look forward to producing more specialty coffee in the future, and are excited to continue improving their farm.
     Fredy’s farm sits at a lower altitude than many of the other producers in Santa Barbara, meaning he has to find different methods to produce quality. He does this in two ways. The daytime heat is clear to feel when on visits to Fredy. This means pests and fungal infections thrive, so the resistance of the Parainema varietal is vital here. The inherent acidity of the varietal also adds a ‘high grown’ profile in the cup than wouldn’t normally be possible here. The next method Fredy uses is careful processing; this lot was processed as a honey, with a 20 hour pre-fermentation in closed tanks, before drying on raised beds for around 15 days.
     The pre-fermentation under warm conditions, alongside the relatively long drying time, means a degree of process influence on the cup, softening the Paraneima character into rich and ripe fruit.  We find this coffee to be really approachable and well balanced suited for any brewing method from drip to espresso.