Honduras Anibal Pineda

Medium Roast: Cantaloupe – Orange Zest – Toffee

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We are excited to introduce this fantastic selection from Anibal Pineda, our newest producer partner in Honduras. Anibal’s farm is a compact 10 hectares that sits high up in the lush hills of Santa Barbara’s renown coffee growing region. The focus here is always on quality, with precise harvest times based on fully developed cherry sugars and multiple sorting stages to guarantee that all the vibrancy of this 100% Bourbon is captured in every harvest. We air roast this coffee to a fully developed medium roast to bring out notes of melon, orange zest, and toffee sweetness. Excellent filter brewed and as espresso. This is truly a micro lot. Get it now before it’s gone. 

Producer: Anibal Pineda

Region: San Jose de los Andes (Santa Barbara Dept.)

Cultivar: 100% Bourbon

Elevation: 1600 MASL

Process: 48-hour dry fermentation

Direct Trade Producer Partnership with FGC: Since 2024

Additional Crops for Local Consumption: Plantain

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Sourced from the Santa Barbara Department, the Honduras Anibal Pineda represents the meticulous work of producer Anibal Pineda in the region of San Jose de los Andes (Santa Barbara Dept.). This lot features the Bourbon varietal, a plant historically celebrated for its balanced sweetness and complex profile. To achieve its distinct character, the coffee underwent a 48-hour dry fermentation, a technique that can significantly influence the final cup profile by altering how sugars develop during the drying stage. You can learn more about how these processing methods impact the final cup through our technical guides. Roasted by Flying Goat Coffee, this selection highlights notes of cantaloupe, orange zest, and toffee. When evaluating these specific descriptors, consider referencing the flavor wheel to better understand how these fruit and sugar-browning characteristics interact within the broader spectrum of specialty coffee.