About this coffee

Edvin Emanuel Sabillón manages Finca El Pibe in La Paña, Santa Bárbara, Honduras, at 1,400 metres above sea level (14°57'27.25"N, 88° 4'43.24"O). Coming from a family of coffee growers, Edvin inherited a parcel from his father in 2009. While working at a bank and pursuing university studies, he began growing specialty coffee in 2018, motivated by neighbours who had experienced success in producing high-quality beans.

At present, Finca El Pibe extends over 1.4 hectares with a modest expected output of five quintals, relying on one permanent worker and up to eight harvesters. Parainema is the main variety, grown under regulated shade. Edvin does not currently apply organic fertiliser, but rather uses a region-specific formula of nitrogen, phosphorus and potassium. He plans to begin a pruning programme to enhance productivity. His post-harvest method involves a 48-hour fermentation of cherries in plastic bags, followed by depulping, then another 24-hour dry fermentation, and finally drying in a solar tunnel for about 20 days. Wastewater usage is minimal given that most of his production follows a honey process. Additional crops include radishes and coriander, and Edvin has not observed any significant pest or disease issues. He likewise reports limited effects from climate change in his region.