Nessliey Adolid - Honduras

Nessliey Adolid oversees Finca Los Cedros, a family farm her father started in the 1970s and that has stayed in the family ever since. She continues the approach he built the farm on: clean processing, traditional methods, emphasizing quality and attention to detail throughout the process.

Founded by Nessliey's father in the 1970s, Los Cedros has stayed in the family ever since. For decades, the farm has focused on producing washed coffees for the internal market, built on clean processing and traditional methods passed down through the generations. That same approach, careful, unhurried, and rooted in family knowledge, still defines how the farm operates today, though their coffees are now enjoyed around the world.

This lot of Yellow Catuaí went through a traditional washed process. After picking, the cherries were dry fermented for 24 hours in an open air tank. From there, the coffee was moved to raised beds to dry under partial shade, taking about 7 days give or take, depending on the climate conditions, until it reached 10 to 10.5% moisture. It's a clean, methodical process, consistent with the traditional standards Los Cedros has followed for generations.