Honduras Piedra Negra (200g)

Honduras Piedra Negra (200g)


Balanced and sweet. Pear, hazelnut, Strawberry, orange blossom and raisins in aroma and cup. Sweet-tart structure with juicy, high-toned acidity  full, velvety smooth mouthfeel. The flavor-saturated finish consolidates to notes of grapes, vanilla and chocolate.

1400 m

Piedra Negra

Piedra Negra


FARM: Piedra Negra


Donaldo Gonzalez Fiallos is a fourth generation coffee producer who inherited love for rural life from his grandparents.
Donaldo was born in the capital of Honduras Tegucigalpa where his mother Norma Iris studied and got married. But for weekends family always used to go to Corquin. After graduating from El Zamorano Agricultural University Donaldo returned to Corquin to settle there for making his own family and building a career in the agricultural industry.
Starting his coffee career in Corquin, Donaldo was inspired by the idea to improve the level of coffee production in Western Honduras by making transparent and fair business connections on all levels of the supply chain starting from the small producer and ending the roastery anywhere in the world. Implementing sustainable farming and environmental practices, developing strong relationships between local coffee producers laid on the main principles of the newly created company: “Aruco - Empresa Asociativa Campesina de Producción”. Donaldo and 13 of his ideological friends became coffee partners and co-founders.
Donaldo was one of the first who implemented new ideas of the coffee growing management in Honduras.


At the Pietras Negras farm, coffee trees are grown on mixed soils in tropical climates, at an altitude of 1400 m above sea level.
Copán is one of the six major coffee growing regions in Honduras. In the northwest mountains of the country, along Honduras’ border with Guatemala, coffee in Copán is grown on farms with elevation ranges from 1000–1500 meters above sea level. The annual precipitation in Copán is 1300-2300mm per year and the temperature ranges from 11.5–22.3° C.
Farms in Copán are shaded by the nitrogen-fixing Inga tree and various species of fruit and hardwood forest trees. The region has many national parks in its mountains, and coffee producers in Copán maintain harmony between the coffee plots and the natural environment.

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This coffee arrived to our Roastery via ifest. Fest coffee Mission is a Company that provides only direct trade green coffee from farms in Central and South America. They represent more than 200 farms from Guatemala, El Salvador,Honduras, Nicaragua, Costa Rica, Papua New Guinea, Colombia and Ethiopia. Theypay considerable attention to the natural way of coffee processing, as well asto the experimental aerobic and anaerobic types of fermentation. Collaborationwith them started 2018.

About Piedra Negra

PRODUCER:Donaldo Gonzalez Fiallos





VARIETIES:Piedra Negra

AROMA:Pear, Strawberry

FLAVOR:Chocolate, Orange, Grapes


FINISH:Raisins, Vanilla

The natural way of green coffee processing originated in Africa and is considered one of the oldest. In addition, the natural method of extracting grain from the berry is the friendliest to nature, because the production process uses a minimum amount of water resources.
After harvesting, the berries are washed and cleaned of fluorides. The most ripe and high-quality cherries are sent to the patio, where they are evenly laid out for drying, regularly mixed and calibrated. Special drying canopies are used for drying - the so-called "African beds".
Natural treatment lasts about 3-4 weeks and is one of the longest methods. The coffee is dried until the skin of the berries acquires a pronounced dark color, and the grain is completely separated from the dried pulp, which can be heard by the characteristic tapping of the grain in the middle of the dried shell. Drying lasts until the moisture content in the grain reaches 12%.
The natural method of processing is one of the simplest and most insidious at the same time: because the grain is dried in cherries, and there is a large amount of sugar, during processing, fermentation processes can begin, or coffee will begin to mold. Therefore, during drying, it is important to thoroughly mix the berries and select defects.
After drying, the berries are collected in bags so that the grain exchanges moisture.
The last stage - the grain is sent to the haler to remove all the upper layers.