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tropical
mulberry
plum
dark chocolate
fredy diaz
ojojona, 1650 masl
catuai
natural process
Fredy Diaz is a fourth-generation Honduran producer who has worked in coffee since childhood, naming his farm Finca La Cruz after a historic cross built there in 1961. With support from Café Raga and Project Origin, he experiments with fermentation, expands processing capacity, and is planting new varieties including Geisha and Ethiopian types. His coffees use carefully selected cherries and anaerobic fermentation with mosto, followed by slow drying in temperature-controlled solar dryers. Fredy values direct trade for the recognition and fair pricing it brings, helping him invest back into his farm and family’s future.
tropical
mulberry
plum
dark chocolate
fredy diaz
ojojona, 1650 masl
catuai
natural process
Fredy Diaz is a fourth-generation Honduran producer who has worked in coffee since childhood, naming his farm Finca La Cruz after a historic cross built there in 1961. With support from Café Raga and Project Origin, he experiments with fermentation, expands processing capacity, and is planting new varieties including Geisha and Ethiopian types. His coffees use carefully selected cherries and anaerobic fermentation with mosto, followed by slow drying in temperature-controlled solar dryers. Fredy values direct trade for the recognition and fair pricing it brings, helping him invest back into his farm and family’s future.