el durazno (julekaffe) - honduras - natural

Ayae Maki Fredheim is originally from Japan. She moved to Norway with her husband in 2013. That is when she discovered her love for coffee and her passion for roasting started blossoming. Aya started as a barista at a café in Oslo in 2014, began roasting in 2018, and became the head roaster in 2019. She remained in that role until 2023 when her son was born. Motherhood has a certain way about empowering women to follow their dreams. Aya started her own roastery, and after months of planning, she officially launched Hibi Kaffe in November 2024.

Hibi means daily in Japanese—better coffee for your everyday moments. Basically. Aya says: "Starting this journey has been amazing, and I’m so excited to share it with others!" Equally amazing is the way that our paths crossed and that was a pure coincidence triggered by our common interest in sourdough baking, and Aya and Leif's hevet.no collection of proofing baskets.

El Durazno, this natural-process Honduras offers a balanced profile. It’s nutty and rounded when hot, with a fruitiness that emerges as it cools. Expect low acidity and a clean finish. This coffee is produced by Francisco Alvarado on his farm, El Durazno. Francisco is a member of the Intibucá collective, a group of farmers dedicated to advancing specialty coffee cultivation in the region.

the farm: El Durazno, in the Honduran municipality of Masaguara, is situated at 1,700 meters above sea level. Francisco and his wife cultivate exceptional coffee at El Durazno, making it a true family effort to harvest, process, and produce their coffee. They’ve owned the farm for about 15 years, continually working to enhance quality. They have planted specialty coffee varieties and carefully manage the pulping and drying process.

origin: Honduras, Intibucá, Pozo Negro. Coffee from Honduras can be exceptional when sourced from the right regions and processed well. It often has more complexity, depth, and richness compared to other Central American coffees. The region of Intibucá holds great potential for producing delicious coffee but requires access to a reliable market.

The farmers deliver their parchment coffee to a mill they collaborate with, which provides packaging and milling services. Rony, as the coffee marketer, negotiates prices with buyers and communicates them to the producers, who then decide whether to accept the offers. Pozo Negro coffees, like this bean, have well-defined fruit notes and a gentle acidity, making them highly accessible to a broad range of coffee drinkers.

variety: bourbon

processing: natural

crop year: 2024