Benito Sanchez

Espresso:

Use 18-22g of coffee.

• Aim to extract 37 – 39g of liquid.
• Extraction time should be 28 – 32 sec.
• Water temperature: 91 – 94°C.

Filter/Drip/Immersion:

• Start with a ratio of 1:16 (coffee to water).
• Example: If using 20g of coffee, target around 320g of brewed liquid.
• Water temperature: 91 – 93°C.

Pour Over:

• Coffee dose: 15 g
• Water: 220–250 g (≈1:15–1:16 ratio)
• Water temperature: 92 °C / 198 °F
• Filter: CAFEC T-90 medium-dark paper filter
• Filter prep: Quick rinse only

☕ Brewing Steps

• Add ~45 g water (3× coffee weight).
• Pour in a spiral with good agitation to fully saturate.
• Allow the bloom to last at least 45 seconds, and extend up to 2 minutes depending on the coffee’s roast level and freshness.

• After bloom, pour in a spiral to cover all grounds.
• Continue in small circles until reaching 220–250 g total water.
• Keep the pour steady and even.

• Total brew time: ~2 minutes (not including extended bloom).
• Only swirl the brewer if the drawdown is too fast, to slow it down.
• Otherwise, let the coffee drain naturally.

Don’t forget to play around with the variables and have fun!

Enjoy

Washed

Cherries are harvested at their peak ripeness and de-pulped the same day. Following this, the coffee undergoes 50 hours of dry fermentation in tanks. They are then dried in a solar dryer covered with transparent plastic and last an average of 25 to 30 days. Once the beans are dried, they are stored in sealed plastic bags until milling.

In the hills of Las Delicias, El Paraíso, Benito Sánchez tends the coffee trees of his five-hectare farm, El Higo, with the same dedication that has guided him for more than four decades. What began as a young man's dream, built through years of hard work and saving from various jobs, has grown into a livelihood that has supported generations of his family. 

As a second-generation coffee producer, Benito Sánchez learned coffee cultivation through family traditions and the shared knowledge of neighbouring farming communities. Inspired by coffee's ability to provide stability and opportunity, he dedicated himself to the craft, gradually building the farm he manages today at 1,350 metres above sea level in the mountains of eastern Honduras. 

This lot showcases the Parainema variety, a cultivar that has become an important part of Honduras's coffee landscape. Cherries are harvested at peak ripeness and depulped the same day before undergoing 50 hours of dry fermentation. The coffee is then slowly dried in covered solar dryers for approximately 25 to 30 days, a patient process that helps develop sweetness, structure, and clarity in the cup.

What resonated most with us about this coffee is the story behind it. Despite the challenges of rising production costs and fluctuating coffee prices, Benito Sánchez continues to invest in his land and his future. Coffee is more than a crop for him; it is the work that raised his family, supported eight children, and continues to connect his farm in Honduras with coffee drinkers around the world. 

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What We Paid for Jesus Galeas’ Coffee — Explained Simply

• Local farmgate price (2024):
  3,500 Lempiras per quintal of green coffee
  This is the average amount most farmers in the region were being paid — a baseline that reflects the general market price, not quality.

• Farmgate price paid to Jesus Galeas:
  7,500 Lempiras per quintal
  We paid more than double the local rate to recognize the quality of his work and support his transition to specialty coffee. This price helps ensure he earns a dignified, sustainable income.

• FOB (Free on Board) price:
  🚢 $3.28 USD per pound
  This is the export price, which includes all the costs of processing, milling, and logistics before the coffee leaves Honduras.

Most farmers in Jesus’s region earned 3,500 Lempiras per quintal in 2024. We paid 7,500 Lempiras — over 114% more— because this coffee is special, and so is the work behind it.

The FOB price of $3.28/lb reflects the full value of preparing the coffee for export, but the real impact starts at origin, by paying producers fairly and building long-term, transparent relationships.

This is what it means to invest in people, not just coffee. 🤝