Honduras El Pedrero - Washed Process Pink Bourbon

HONDURAS FINCA EL PEDRERO WASHED PINK BOURBON ORANGE HONEY CAKE, POWDERED SUGAR, SOFT CITRUS, KINDER BUENO Pink Bourbon from Honduras is definitely a rarity. When I first cupped this coffee, it immediately stood apart for it's clean and soft flavors. It's everything I love about the variety—crystalline sweetness, citrus-driven acidity, and incredible elegance—but expressed through a distinctly Honduran lens. Think orange blossom honey, powdered sugar, Kinder Bueno, and a delicate citrus sparkle that carries through an exceptionally clean finish. It's nuanced, refined, and one of the sweetest washed coffees we've roasted this year. BEAN DETAILS: ORIGIN: Tierra Colorada, La Paz, Honduras PRODUCERS: Carlos Ernelio Ortiz ("Don Nelo") VARIETY: Pink Bourbon ALTITUDE: 1,780 masl PROCESS: Only ripe cherries are hand-picked before traveling through the farm's gravity-fed transport system to the wet mill. The coffee is depulped and fermented in concrete tanks for 8–12 hours, then thoroughly washed before drying slowly on patios for 10–13 days, with the parchment turned several times each day for an even, consistent dry. TASTING NOTES: orange blossom honey, powdered sugar, Kinder Bueno, and a delicate citrus sparkle ROAST TYPE: Light Farm Level About the Farm Finca El Pedrero sits high above Tierra Colorada in La Paz, Honduras, where Carlos Ernelio Ortiz ("Don Nelo") farms alongside his son Edy and two grandsons. Three generations now work together on this remarkable farm, perched at 1,780 meters above sea level. Don Nelo purchased El Pedrero with a clear goal: grow exceptional coffee where the altitude and cool mountain climate would allow varieties like Pink Bourbon to reach their full potential. Today, that vision is paying off. Ingenuity at Elevation The steep terrain that makes El Pedrero such an incredible place to grow coffee also makes harvesting incredibly difficult. Rather than hauling heavy bags of cherries down dangerous mountain trails by mule, Don Nelo designed an ingenious gravity-powered transport system. At the highest point of the farm, freshly picked cherries are loaded into a barrel connected to a network of PVC pipes. Gravity carries the fruit safely down the mountain to the wet mill below, where family members receive the cherries moments later—fresh, intact, and ready for processing. It's one of the most creative farm solutions we've come across. The Process This is a beautifully executed traditional washed Pink Bourbon. Only ripe cherries are hand-picked before traveling through the farm's gravity-fed transport system to the wet mill. The coffee is depulped and fermented in concrete tanks for 8–12 hours, then thoroughly washed before drying slowly on patios for 10–13 days, with the parchment turned several times each day for an even, consistent dry. The result is an exceptionally transparent expression of Pink Bourbon—sweet, vibrant, and remarkably clean. Our Partnership El Pedrero comes to us through our exporting partners CONEXH (Corporación Exportadora de Café de Origen Natural de Honduras), a family-owned exporting company founded in 2021. CONEXH is dedicated to elevating Honduran coffee through quality-focused farming, thoughtful processing, and long-term relationships with producers across La Paz. We're excited to continue exploring what Honduras is capable of—and coffees like this make that future look incredibly bright. Bean Details ORIGIN: Tierra Colorada, La Paz, Honduras PRODUCER: Carlos Ernelio Ortiz ("Don Nelo") FARM: Finca El Pedrero ELEVATION: 1,780 masl VARIETY: Pink Bourbon PROCESS: Washed FERMENTATION: 8–12 hours in concrete tanks DRYING: Patios for 10–13 days ROAST TYPE: Light