Our signature coffee, Up Hill is, to us, what specialty coffee should be: delicious yet consistent, adventurous yet approachable. As an espresso expect exciting and fruity, but still delicious with milk.

Since he can remember, Evin has known coffee. When he was 8 years old, he was already helping his father to de-pulp coffee, dry it, and other tasks around the farm. With the guidance of his father, Evin is now a young and exciting Honduran coffee producer in his own right.

Evin’s father gave him the land of his farm as an inheritance, and he helped him to plant it. He currently grows about 45% Bourbon and 55% Parainema alongside plantain. Since he began production at Finca las Flores, Evin has been able to sell his coffee as speciality coffee, as his parents already had experience in preparing quality coffee.

Evin is meticulous in his processing. After picking, the cherries are de-pulped every afternoon. Then the parchment-covered coffee is put into fermentation tanks where it is dry fermented for 18 hours. After, the coffee is rinsed with water four times in the tank. It is dried inside a parabolic solar dryer for around 20 days. After drying the coffee is sorted by hand to remove defective beans. But it doesn’t stop here - Evin has ambitious plans for the future where he wants to experiment with new processing methods to increase the quality of his coffee.

Expect tasting notes of dried apricots, golden syrup, clementine

Recommended brew methods:

Espresso, stovetop, filter (V60, Kalita, etc), Aeropress, cold brew, cafetiere

Evin Gomez, Honduras
Producer: Evin Ovidio Gomez Baide, Finca Flor de Lima
Region: Las Flores, Santa Barbara, Honduras
Altitude: 1480 MASL
Varieties: Parainema, Bourbon
Processing: Washed