Danilo Sanchez - Honduras

Tasting like brown sugar syrup, blood-orange peel and tropical fruits. Sweet lingering aftertaste.

Origin: Honduras
Region: Delicias, El Paraíso
Producer: Los Cedro
Elevation: 1350-1500 masl
Variety: Parainema
Process: 50 hour anaerobic fermentation; Washed

Roasted for: Filter


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We are excited to present you Danilo Sanchez's lot, a sweet and syrupy coffee sourced through Semilla and the Monkaaba project that supports producers in the area.

Danilo Sánchez began growing coffee 15 years ago, when he was a young man who helped his father on the coffee plots his family-owned. Learning the craft from him until in 2009 his father passed down a plot of land to him. Danilo planted his first coffee plants, and with his initial earnings, he reinvested to expand his crops, to the five hectares he has now.

Danilo is the third generation of coffee growers in his family. For them, coffee growing is a tradition handed down generation to generation. He grows coffee not only out of tradition but also out of genuine passion and love for coffee. Each year, Danilo's family strives to produce high-quality coffee for others to enjoy. However, labour shortages present a significant challege; each season, they face uncertainty over whether they will have enough workers to harvest their crops. Climate change also adds to the difficulties, affecting their yields and cultivation practices.

Danilo also extends his gratitude to those who buy their coffee, recognizing how crucial their support is for his family’s livelihood. Coffee cultivation has provided them with what he and his family need, but Danilo’s long-term goal is to keep his plots in excellent, productive condition.

Cherries are harvested at peak ripeness and then undergo a 50-hour anaerobic fermentation in sealed plastic bags. After being de-pulped, coffee undergoes a 38-hour dry fermentation. Then it dries for 20 to 25 days under sunlight with a plastic cover to regulate the temperature.