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The town of Mercedes, where Fresvindo’s farm is located, is within eyesight of Honduras’ border with El Salvador. Labor and information have always flowed pretty freely in the region and coffee is no exception: since El Salvador had a booming export market for coffee long before Honduras’ own market developed, much of the original cultivation knowledge, and the very seeds themselves that established coffee in Honduras, came from El Salvador.
Fresvindo’s grandfather was part of his own local coffee wave, being one of the first in this part of Ocotepeque to plant coffee and know something about how it should grow. Today, Fresvindo is himself a grandfather, with a coffee parcel of only a single hectare that he has spent his entire adulthood cultivating. While he’s content to let his coffee-farming kids do the “heavy work” as he says, despite his advanced age Fresvindo still happily oversees the drying of his own microlots.
This very small lot of coffee from Fresvindo’s farm is a mixture of pacas, a vintage Salvadorian cultivar related to bourbon, and parainema, a modern Honduran sarchimor. It's a natural process but a light and juicy result with strawberry and cherry, a bit of sweetened balsamic vinegar, sugar cane, and chocolate.
The town of Mercedes, where Fresvindo’s farm is located, is within eyesight of Honduras’ border with El Salvador. Labor and information have always flowed pretty freely in the region and coffee is no exception: since El Salvador had a booming export market for coffee long before Honduras’ own market developed, much of the original cultivation knowledge, and the very seeds themselves that established coffee in Honduras, came from El Salvador.
Fresvindo’s grandfather was part of his own local coffee wave, being one of the first in this part of Ocotepeque to plant coffee and know something about how it should grow. Today, Fresvindo is himself a grandfather, with a coffee parcel of only a single hectare that he has spent his entire adulthood cultivating. While he’s content to let his coffee-farming kids do the “heavy work” as he says, despite his advanced age Fresvindo still happily oversees the drying of his own microlots.
This very small lot of coffee from Fresvindo’s farm is a mixture of pacas, a vintage Salvadorian cultivar related to bourbon, and parainema, a modern Honduran sarchimor. It's a natural process but a light and juicy result with strawberry and cherry, a bit of sweetened balsamic vinegar, sugar cane, and chocolate.