Flhor, Café Crème from Honduras

Flhor - Coffee Info

As a cheeky, unusual espresso

Why does the coffee taste the way it tastes?

The family farm is located at around 1700 m.a.s.l. In the cool climate, the coffee grows more slowly and develops the citrus acidity characteristic of the Marcala region. After picking, the cherries are immediately pulped, dry-fermented in fermentation tanks, and washed after almost 20 hours. Fermentation dissolves 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 focus of 18 Conejo's work is 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 toolbox to respond to the constant challenges in coffee cultivation. Whether organic, biodynamic, regenerative, or a mix 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 roast their biodynamically produced coffee.

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