{"product_id":"honduras-el-pedrero-washed-process-pink-bourbon","title":"Honduras El Pedrero - Washed Process Pink Bourbon","description":"\u003cp class=\"MsoNormal\" style=\"margin-bottom: .0001pt; line-height: normal;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 11.5pt; font-family: 'Helvetica'; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Open Sans'; color: #000000;\"\u003eHONDURAS\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"margin-bottom: 12.0pt; line-height: normal; mso-outline-level: 2;\"\u003e\u003cb\u003e\u003cspan style=\"font-size: 26.0pt; font-family: Helvetica; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Open Sans'; color: #000000;\"\u003eFINCA EL PEDRERO WASHED PINK BOURBON\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"color: #666666; font-size: 11.5pt;\"\u003e\u003cb\u003e\u003cspan style=\"line-height: 107%; font-family: Helvetica;\"\u003eORANGE HONEY CAKE, POWDERED SUGAR, SOFT CITRUS, KINDER BUENO\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003ePink Bourbon from Honduras is definitely a rarity.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eWhen I first cupped this coffee, it immediately stood apart for it's clean and soft flavors. It's everything I love about the variety—crystalline sweetness, citrus-driven acidity, and incredible elegance—but expressed through a distinctly Honduran lens. Think orange blossom honey, powdered sugar, Kinder Bueno, and a delicate citrus sparkle that carries through an exceptionally clean finish.\u003c\/p\u003e\n\u003cp\u003eIt's nuanced, refined, and one of the sweetest washed coffees we've roasted this year.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch4\u003e\u003cspan style=\"color: #999999;\"\u003eBEAN DETAILS:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eORIGIN: \u003cmeta charset=\"utf-8\"\u003eTierra Colorada, La Paz, Honduras\u003cbr\u003ePRODUCERS: \u003cmeta charset=\"utf-8\"\u003eCarlos Ernelio Ortiz (\"Don Nelo\")\u003cbr\u003eVARIETY: \u003cmeta charset=\"utf-8\"\u003ePink Bourbon\u003cbr\u003eALTITUDE: \u003cmeta charset=\"utf-8\"\u003e1,780 masl\u003cbr\u003ePROCESS: \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOnly ripe cherries are hand-picked before traveling through the farm's gravity-fed transport system to the wet mill. The coffee is depulped and fermented in concrete tanks for \u003cstrong\u003e8–12 hours\u003c\/strong\u003e, then thoroughly washed before drying slowly on patios for \u003cstrong\u003e10–13 days\u003c\/strong\u003e, with the parchment turned several times each day for an even, consistent dry.\u003c\/p\u003e\n\u003cp\u003eTASTING NOTES: \u003cmeta charset=\"utf-8\"\u003eorange blossom honey, powdered sugar, Kinder Bueno, and a delicate citrus sparkle\u003cbr\u003eROAST TYPE: Light\u003cbr\u003e\u003c\/p\u003e\n\u003ch6\u003eFarm Level\u003c\/h6\u003e\n\u003ch2 class=\"PDq2pG_selectionAnchorContainer\"\u003eAbout the Farm\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFinca El Pedrero\u003c\/strong\u003e sits high above \u003cstrong\u003eTierra Colorada in La Paz, Honduras\u003c\/strong\u003e, where \u003cstrong\u003eCarlos Ernelio Ortiz (\"Don Nelo\")\u003c\/strong\u003e farms alongside his son Edy and two grandsons. Three generations now work together on this remarkable farm, perched at \u003cstrong\u003e1,780 meters above sea level\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eDon Nelo purchased El Pedrero with a clear goal: grow exceptional coffee where the altitude and cool mountain climate would allow varieties like \u003cstrong\u003ePink Bourbon\u003c\/strong\u003e to reach their full potential.\u003c\/p\u003e\n\u003cp\u003eToday, that vision is paying off.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eIngenuity at Elevation\u003c\/h2\u003e\n\u003cp\u003eThe steep terrain that makes El Pedrero such an incredible place to grow coffee also makes harvesting incredibly difficult.\u003c\/p\u003e\n\u003cp\u003eRather than hauling heavy bags of cherries down dangerous mountain trails by mule, Don Nelo designed an ingenious gravity-powered transport system.\u003c\/p\u003e\n\u003cp\u003eAt the highest point of the farm, freshly picked cherries are loaded into a barrel connected to a network of PVC pipes. Gravity carries the fruit safely down the mountain to the wet mill below, where family members receive the cherries moments later—fresh, intact, and ready for processing.\u003c\/p\u003e\n\u003cp\u003eIt's one of the most creative farm solutions we've come across.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eThe Process\u003c\/h2\u003e\n\u003cp\u003eThis is a beautifully executed \u003cstrong\u003etraditional washed Pink Bourbon\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eOnly ripe cherries are hand-picked before traveling through the farm's gravity-fed transport system to the wet mill. The coffee is depulped and fermented in concrete tanks for \u003cstrong\u003e8–12 hours\u003c\/strong\u003e, then thoroughly washed before drying slowly on patios for \u003cstrong\u003e10–13 days\u003c\/strong\u003e, with the parchment turned several times each day for an even, consistent dry.\u003c\/p\u003e\n\u003cp\u003eThe result is an exceptionally transparent expression of Pink Bourbon—sweet, vibrant, and remarkably clean.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eOur Partnership\u003c\/h2\u003e\n\u003cp\u003eEl Pedrero comes to us through our exporting partners \u003cstrong\u003eCONEXH (Corporación Exportadora de Café de Origen Natural de Honduras)\u003c\/strong\u003e, a family-owned exporting company founded in 2021.\u003c\/p\u003e\n\u003cp\u003eCONEXH is dedicated to elevating Honduran coffee through quality-focused farming, thoughtful processing, and long-term relationships with producers across La Paz.\u003c\/p\u003e\n\u003cp\u003eWe're excited to continue exploring what Honduras is capable of—and coffees like this make that future look incredibly bright.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eBean Details\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eORIGIN:\u003c\/strong\u003e Tierra Colorada, La Paz, Honduras\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePRODUCER:\u003c\/strong\u003e Carlos Ernelio Ortiz (\"Don Nelo\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFARM:\u003c\/strong\u003e Finca El Pedrero\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eELEVATION:\u003c\/strong\u003e 1,780 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVARIETY:\u003c\/strong\u003e Pink Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePROCESS:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFERMENTATION:\u003c\/strong\u003e 8–12 hours in concrete tanks\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDRYING:\u003c\/strong\u003e Patios for 10–13 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eROAST 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