Flhor, Café Crème from Honduras

Flhor - Coffee Details

As a cheeky, unusual espresso

Why does the coffee taste the way it does?

The family farm is located at approximately 1700 m above sea level. The coffee grows more slowly in the cool climate and develops the citrusy acidity characteristic of the Marcala region. After picking, the cherries are immediately depulped, fermented dry in a fermentation tank, and washed after just under 20 hours. This fermentation breaks down the pectin layer surrounding the coffee seeds. Afterwards, it is regularly dried and turned on a patio in Marcala.

Tell me more about Flhor

Flhor represents the next generation of the Zelaya Contreras family, who were among the organic pioneers in coffee cultivation in Honduras 30 years ago. The work of 18 Conejo focuses on soil health. The better the soil, the more resilient the coffee plant. We support agricultural approaches that work regeneratively and understand coffee production holistically. This includes the in-house production of fertilizer, which makes producers more independent of market fluctuations. Small-scale producers in particular need a broad toolkit to be able to react to the constant challenges in coffee cultivation. Whether organic, biodynamic, regenerative, or a mixture of different approaches - we support everything that strengthens coffee producers and gives them agency. We have been working with Flhor and her family since 2017 and roasting their biodynamically produced coffee.

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