Honduras Nery Martinez

About This Coffee

This tiny lot comes to us from the Las Vegas municipality of Santa Barbara. This Pacas selection has elegant notes of grapefruit, kiwi, and refined sugar. Nery’s coffee reflects dedication, tradition, and family teamwork. Ripe cherries are brought to the wet mill beside his home, de-pulped each afternoon, fermented in concrete tanks for 24 hours, and rinsed several times with fresh water. The parchment is then hand-sorted on raised beds and dried in solar dryers for about 20 days, turned regularly to ensure even drying. Nery grew up working alongside his father, who farmed vegetables and transported coffee by mule, and in 2012 his brother planted Pacas on the family’s lower field. With guidance from their uncle, an experienced specialty producer, they prepared their first successful micro-lot in 2016. Inspired, Nery established his own Pacas farm in 2018, and with his brother’s support harvested his first specialty crop. Together, the brothers share labor and knowledge, a partnership that strengthens their farms and consistently elevates the quality of their coffee.