Honduras Deiysi Muñoz Pineda – Espresso Roast


More info about coffee then the hipster barista with the monocle has memorised

Country: Honduras
Farmer: Deiysi Muñoz Pineda
Farm: Muñoz
Region: Santa Barbara
Varietal: Pacas
Process: Washed
Flavour Notes: Spice, 70% Dark Chocolate


The Santa Barbara region has a strong coffee growing tradition and Deiysi has worked as a coffee picker since she was a little girl.

Deiysi’s husband worked on coffee farms as a day labourer and with their savings they decided to plant a coffee plot of their own. They sold the coffee as conventional but did not get the financial results they were expecting due to the low prices of conventional coffee so Deiysi’s husband decided to go to the United States.

In 2012, when Deiysi’s husband returned, they began to hear about specialty coffee and they decided to buy a plot of land of good altitude (1670 masl). The following year, they planted their new plot with seedings of the pacas varietal and in the first year of harvest, the San Vicente mill recommended that they prepare their coffee for the specialty market. The next year (2014) Deiysi began to prepare their first microlots and thanks to San Vincente, have sold their coffee very well, earning them a better price for their harvest and improving their livelihood.

The Muñoz Farm ripest cherries are picked carefully, transported to the provisional wet mill on the farm and are de-pulped each afternoon. Then the parchment is put into concrete tanks where it is dry fermented for 12-24 hours. After fermenting the parchment is rinsed in the tank three times. Next, it´s put into a solar dryer to dry for around 20 days. During the drying phase, the parchment is sorted by hand to remove defective beans.

This year, Deiysi is planning to add an additional 3000 plants to their farm.

In the future, they hope to build an even better wet mill on their property.

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