Hubert Nicolas and his family are third generation coffee farmers. His grandparents started the farm “La Pila,” which is named for the three crystal clear springs in the forest around the farm. These springs once provided clean drinking water for the whole area, and people still use them to cool off on hot days.
Hubert has managed the farm for 15 years, with a total of three hectares of Parainema and Icatu coffee plants and two hectares of natural forest. Parainema is a variety of coffee that developed by the Honduran Coffee Institute that is both resistant to Nematodes and has a good cup profile.
Hubert himself was one of the first professional cuppers in Honduras, entering the national cupping school in 2004, at a time when cupping was not regarded as important for coffee growers. In 2006, he was offered a position as assistant taster in the Marcala region, and when the head taster transferred to San Pedro Sula later that year, Hubert became the head taster and worked there until December 2018.
In addition to being a certified coffee taster, Hubert also trained as an agronomist. Along with his cousins and their wives, he formed the Cafesa association to provide producers in the area with training in farm management and processing of specialty coffees. They also built a cupping laboratory where they can taste and advise producers on ways to improve their processes and help them connect with buyers.
Hubert values selling his coffee directly to Seattle Coffee Works at a predictable and fair price because it supports the livelihood of his own family as well as two additional families.
Region: Montecillos, La Paz
Elevation: 1350 masl
Farmer: Hubert Nicolas
Variety: Parainema and Icatu
We Taste: Green Grape, Clementine, Cashew
Roast Level: Light (Agtron: 73)
Green Grape, Clementine, Cashew