Fredy Perez

Fredy Perez is a prominent coffee producer operating in the San Andrés municipality of the Lempira department in Honduras. Growing up in a coffee-producing family, Perez learned the intricacies of cultivation at his father's side before establishing his own independent operation in 2008. Today, he manages his farm alongside his wife, Glenis, with both playing active roles in the daily agricultural and processing tasks required to maintain high-quality standards.

The San Andrés region, where Perez farms, is considered a relatively young area for specialty coffee production. Perez has emerged as a foundational figure in this region, acting not only as a producer but also as a local connector who has helped roasters establish relationships with neighboring farmers. His work has been instrumental in helping international partners gain a foothold in the area, facilitating a broader expansion of specialty coffee sourcing from this part of Lempira.

Perez’s farm is situated at a high altitude of approximately 1,800 meters, a factor that contributes to the density and flavor complexity of his harvests. The farm is known for cultivating traditional coffee varieties, including Pacas, Catuai, and Typica. These varieties are processed using traditional washed methods, which are noted for producing a clean, refined cup profile characterized by balanced acidity and notes of autumnal fruits.

The quality of Perez’s production has garnered significant international recognition. His coffee has been featured by specialty roasters such as Onyx Coffee Lab and Seven Seeds, who highlight the balance and clarity of his lots. Notably, his coffee has achieved a 96-point rating from Coffee Review and was included in their list of the top 50 coffees, underscoring his status as a producer of exceptional caliber.

Beyond his individual success, Perez is recognized for his commitment to continuous improvement. Since beginning formal partnerships with specialty roasters around 2021, he has consistently pushed the quality of his output forward. His approach combines traditional knowledge passed down through generations with a modern focus on meticulous processing and slow drying techniques.

For the specialty coffee industry, the work of producers like Fredy Perez represents the vital link between high-altitude terroir and the final cup. By focusing on purpose-driven cultivation and maintaining strong local networks, Perez has helped elevate the profile of San Andrés as a source of high-quality Honduran coffee, providing roasters and consumers with a consistent, high-scoring product that reflects the potential of the region.