Honduras Dinora Benítez

Coming to us from farmer Dinora Benítez and her family’s Kairos farm in Santa Ana, La Paz, Honduras is a fantastic natural process coffee; Parainema + Catuai varietals..

Coffee has always been Dinora’s family’s main source of income, and she started farming coffee at a young age. Like many smallholder farmers, Dinora is always looking for ways to add value to her coffee – she’s been experimenting with new processes, and is eager to incorporate them, and more, as she strives to produce the highest quality coffee. In addition to this, our import partner, Cereza Coffee, has built a sustainable supply chain to ensure she is well compensated for this high quality coffee.

She and her family are meticulous about the cherries they select. To find the highest quality coffee cherries, they pick the ripe cherries and then submerge them in water - the lower density / lower quality cherries float - removing the higher density / higher quality coffee after about 5 minutes. The coffee is then placed in bags and left to ferment in a cool, clean, and shaded spot for about 12 hours. The coffee cherries are then sorted by hand and left to dry. Dinora uses solar drying beds, leaving the coffee for approximately 30 days, turning the coffee every hour during the day, until it reaches a humidity level of 11%.

We taste notes of passion fruit, raisin, and panela sugar.