Passage Coffee | Denilson Madrid - Honduras

Passage Coffee 

Known for their commitment to quality and sustainability, Passage Coffee works closely with some of the world’s best coffee farms to bring you exceptional blends and single-origin beans.

Explore the rich, complex flavours of Passage Coffee from Toyko, Japan. 

Specialty coffee, not special, but everyday. 

A coffee bean full of individuality born from a single seed. 

The journey of a single coffee bean continues from the place of production, passing through various transit points, until the moment it is poured into a cup. 

Just like the fruits that you love, coffee beans contain a variety of flavours, such as lemon, peach, blueberry, and sometimes flowers. 

In order to bring out the original charm of the ingredients, Passage Coffee's baristas are particular about the entire process from coffee beans to turning them into 'coffee.' 

We hope that the journey of a single bean will continue into people's daily lives, making coffee feel closer to them. 

Denilson Madrid / Finca Las Brisas

Denilson is a fourth-generation coffee farmer. His grandfather was one of the village's founders and began growing coffee many years ago. His father took over his grandfather's farm and worked hard to improve the quality of the coffee, winning the Honduran COE competition in 2008. From a young age, he accompanied his father to the farm, always helping out and learning a lot about coffee from him.

In 2013, when Denilson turned 14, his father purchased land for him to farm, giving him the financial support to establish a coffee nursery and start a farm, on the condition that he use the profits from the farm to pay for his college tuition. In 2016, the farm began producing Pacas coffee, and since then, Denilson has focused all his batches on producing specialty coffee.

In 2018, he attended agricultural college to study agricultural business and worked on the farm during his holidays. Last year, he completed his university studies and returned to work on the farm, helping run the family farm, improving the coffee process, and showcasing quality to roasters around the world.

Process

Cherries are hand-picked at peak ripeness and transported to the on-site wet mill. Each afternoon, the pulp is removed, and the resulting parchment, along with the mucilage, is placed in plastic tanks for 16 to 25 hours of dry fermentation. The parchment is then rinsed three times with copious amounts of water in the tank. It is then placed on African beds to dry for approximately 15 days, until the moisture content reaches 9.5% to 10%.