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Fredy Sabillon

Fredy Sabillon

Fredy Sabillon

Rich stewed fruit, enhanced by the honey process in this lot by Fredy Sabillon in Santa Barbara, Honduras.

Kr. 145,00 DKK
Kr. 145,00 DKK
incl. vat/tax

About

Coffee Expression This is our third year working with coffee from Fredy Sabillon. Fredy’s honey Parainema has a rich and deep fruit profile in the cup.

Producer Fredy’s farm sits at a lower altitude than many of the other producers we work with in Santa Barbara, meaning he has to find different methods to produce quality. Pre-fermentation under warm conditions, alongside a relatively long drying time, means a degree of process influence in the cup.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Fredy Sabillon

Region Santa Barbara

Altitude 1350 masl

Varietal Parainema

Process Honey

Harvest March 2024

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Fredy Sabillon

Fredy’s father worked with coffee, and brought Fredy to the farm from a young age. Fredy has managed his own farm since 2006, when he planted coffee on the small plot he inherited from his father. Using this experience, he bought this 3 hectare plot together with his brother. After hearing of neighbours finding success with speciality coffee, and with Parainema, Fredy decided to follow suit. 2024 was only his fifth year producing speciality coffee, and he is still learning with each harvest, constantly improving.

Honey Parainema

Fredy’s farm sits at a lower altitude than many of the other producers we work with in Santa Barbara, meaning he has to find different methods to produce quality. He does this in two ways. The daytime heat is clear to feel on visits to Fredy, especially compared to some of the Sagastumes’, and the Morenos’ high altitude plots. This means pests and fungal infections thrive, so the resistance of the Parainema varietal is vital here. The inherent acidity of the varietal also adds a ‘high grown’ profile in the cup than wouldn’t normally be possible here. 

The next method Fredy uses is careful processing; this lot was processed as a honey, with a 20 hour pre-fermentation in closed tanks, before drying on raised beds for around 15 days. The pre-fermentation under warm conditions, alongside the relatively long drying time, means a degree of process influence on the cup, softening the Paraneima character into rich and ripe fruit.

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