Hidardo Hernández, Finca Cascaritas, two plots: Los Amates and Los Pinos

Although I currently work in several positions, my entire life revolves around coffee. It started at my birth, as I was born into a fourth-generation coffee farming family. But I'm also a co-founder of Cafesmo, where I develop various aspects of our organization. My girlfriend and I own a specialty coffee shop in the town of Santa Rosa de Copán, where we serve coffee from our farm and fine Honduran cacao.

However, to this day, I feel happiest when I wake up with a cup of freshly brewed coffee at V60 and then walk to my farm, which is only two minutes from my house, to check on the newer plants or to work the land.

At sunset, when I sit on the patio with a cup of coffee, I often feel inspired, gazing across the valley to Chalatenango, El Salvador, which is only a few kilometers from my home. I like to think about the details and specifications of each microlot.

I've been brewing microbatches since 2015 and I love experimenting. With new or little-known varieties, with different processes, especially anaerobic fermentation in various types of bags and for varying lengths of time. Sometimes this results in very pronounced, even radical, flavor profiles—extremely fruity, tropical, effervescent, or with hints of sweet grape and red wine. Spectacular, but not for everyone's palate.

That's why we also prepare specialty coffees, natural, honey and washed, with exciting and unique descriptors, but more accessible and not so exclusive.

You're always welcome at Cafesmo, whether at our farm or our café. We love nothing more than sharing a cup of our own coffee with anyone who comes to visit!