Description

• Roast: Filter

• Process: Fully washed and dry fermented for 24 hours

• Origin: Honduras, Santa Barbara

• Varietal: Pacamara, Parainema

• Taste: Candied Orange, Apricot and Vanilla

More Info

About the Roaster –  Stitch Roasting

THE STITCH FAMILY – a team built on diversity…

The team is built upon a shared love for the world’s favourite beverage (FYI its coffee, though we do have a tea advocate amongst us) and a strong set of values. They’re a culmination of unique characters from diverse backgrounds from across the globe, but the Stitch family share a common principle, ‘to leave this earth better than we found it’. And their hope is to use coffee as a vehicle to achieve this. 

“STITCH COFFEE was born of an idea that coffee doesn’t need to be a standalone – it can be mixed together. We realised at an early stage that the art of blending coffee is the same as tailoring a piece of cloth. As a result, we stitched together origins with different flavours to bring forward the ultimate cup characteristics for everyone to enjoy.” – The Stitch Family

What is special about these beans?

• Ethical, sustainable & traceable

• Hand-picked

• Single origin beans

 

About the producer – Jesus Sabillon Alfaro

Jesus Sabillon is the third generation of coffee producers in his family, which is currently starting its fourth generation. His grandfather was a coffee producer many years ago followed by his father. Jesus is a coffee grower and his son is also starting to produce coffee on his very first farm. Since Jesus was ten years old, he remembers working with coffee, helping his father with tasks on the farm. When Jesus finally had his first farm, he planted it with Parainema, but he never thought that one day he could produce specialty coffee, he honestly never thought it would be an option. However, when he saw that the maturing of those cherries was very delayed compared to the other varietals, he thought that those Parainema might be special and different. Two years ago, Jesus’ son told him to take a sample of that coffee to Beneficio San Vicente, and so he did. In that first cupping, the coffee received a high cup quality, so that year they prepared their first specialty coffee lot.

Since then, Jesus has loved working with specialty coffee, he likes that is more delicate, that you need to do things well, with greater attention to detail, and all this because you depend on the quality to have good prices. Jesus’ son has become his right-hand man. He is the one that helps him with everything on the farm, he knows how to manage everything. Currently, Finca El Pepenance has no post-harvest infrastructure but they are currently in the process of building one.