variety: Parainema
process: anaerobic washed region: El Paraiso, Honduras Yensi is a third-generation coffee grower from El Paraiso, Honduras. Now in her 30s, she started cultivating her own plot in 2021 alongside her husband Danilo, building something deeply personal on 1.5 hectares of land sitting between 1,400 and 1,450 metres above sea level. Yensi grew up helping her parents on the farm, and today that same dedication shapes everything she does. Behind the work is a clear purpose: financial stability for her family, a good education for her children, and the ambition to expand and improve her farm over time. Dalino and her are grateful to every person who buys their coffee.

This coffee goes through a anaerobic washed process. Cherries are selectively hand-picked at peak ripeness, then depulped before being sealed into plastic bags for a controlled 40-hour fermentation in the absence of oxygen. This anaerobic stage allows complex flavour compounds to develop slowly and intentionally. After fermentation, the coffee is washed and moved to raised drying beds under a plastic dome, where it dries gradually over 20 to 25 days.