Honduras SHG Parainema - Nelson Baide *TOP LOT*

THE PRODUCER

Nelson Baide Sabillón is a small farmer from the community of Las Flores, Santa Barbara department. Nelson was introduced to coffee by his father at the tender age of 8. Little by little he picked up knowledge and was given more responsibility during his spare time. When he grew up he married and moved to the city to work in a different field. Then, 4 years ago the farm was passed down to him as inheritance from his father. So he decided to dedicate himself to his farm and move into specialty coffee with a focus on high quality. Nelson still works as a security guard on his days off, although his brothers are always able to lend a hand on the farm when things get busy

Finca El Cenecho is a small 0.35ha farm situated at 1,450masl and includes the varieties of Parainema (40%) and Pacas (60%). This lot is 100% Parainema.

THE PROCESS

Coffee cherries are harvested at their optimum maturity and transported to the beneficio (mill) where they are pulped and then fermented for 16 hours. Once the fruity mucilage has broken down during the fermentation process, the coffee is washed a minimum of 4 times. After washing the coffee transferred to a sheltered solar dryer/greenhouse where it dries for an average of 8-10 days. The parchment coffee is turned consistently to ensure consistent drying and prevent over-fermentation or mold formation. It is also handpicked to remove any defects

THE REGION

This coffee comes from the village of Las Flores on Santa Barbara Mountain, a mountainous massif with an area of 121.3 km2 and a maximum height of 2750 meters above sea level, which is mostly a virgin forest reserve declared as a national park since 1987.

Most of the native people of the area began to grow coffee since the 1940s, mainly in the lower areas, although it was always a secondary crop. From the 1970s, coffee became the main crop in the area, promoted by the rise in prices at that time, with Bourbon being the most widespread varieties. Since then coffee has become the basis of the local economy for these communities, as well as an important cultural element.

The Montecillos region is notable for its high altitude and subsequently cool temperatures, which allow coffee cherries to mature slowly and develop increased complexity in the cup.