Los Cedros- Honduras, Natural Parainema - Danilo Sanchez

This coffee is a first for Yamabiko on two fronts, our first ever natural process from Honduras as well as our first Parainema. The result is a truly exciting coffee, expect a fruit forward coffee bursting with tropical fruits and raspberry. Sweet, juicy and a little funky. Danilo Sánchez began growing coffee 16 years ago. Back then, he was a young man who helped his father on the coffee plots his family owned, learning the craft from him. It wasn’t until 2009 that his father passed down a plot of land to him. Filled with love and passion, Danilo planted his first coffee plants, and with his initial earnings, he reinvested to expand his crops to the five hectares he has now. Danilo is the third generation of coffee growers in his family. For them, coffee growing is a tradition handed down from one generation to the next, but it’s also a necessity; his family relies solely on coffee income to sustain themselves. He grows coffee not only out of tradition but also out of genuine passion. However, this path isn’t without challenges. Labour shortages present a significant issue; each season, they face uncertainty over whether they will have enough workers to harvest their crops. Processing details: Cherries are harvested at peak ripeness and then undergo a 50-hour anaerobic fermentation in a plastic bag. Then they dry in sunlight for 20 to 25 days with a plastic cover to regulate the temperature.