Kelvin grew up surrounded by coffee plantations, and as a child he worked alongside his father who grew both coffee and vegetables. Life took a dramatic turn in 2010, when Kelvin's father died in a tragic car accident. Responsibility for the family fell to 20-year-old Kelvin, who had to find ways to support his siblings and mother. He chose to focus on growing vegetables, which provided the family with a quick income and food on the table.
In 2017, however, he returned to coffee. His father-in-law sold him a small property with an existing coffee plantation. Kelvin produced his first batch of speciality coffee that same year. It was the start of a new era - not only for the farm, but also for his life.
With improved finances and a renewed passion for coffee, Kelvin began to look to the future with optimism.
With a hand on the entire value chain
The process that makes Kelvin's coffee unique starts with the cultivation. Kelvin has chosen to focus on three bean types, with pacas making up 50 % of his coffee plants. Many of the plants are older than is usual in coffee growing, but the plants continue to produce delicious coffee berries year after year, so Kelvin sees no reason to replace the plants any time soon.
The coffee berries are carefully picked by hand, transported by mule down steep slopes and processed at the washing station the same day.
After washing, the coffee beans go through a 16-hour dry fermentation process before being thoroughly rinsed four times with clean water. The beans are then dried for around 15 days. During the drying process, each bean is carefully inspected to remove any defects.
Kelvin's dedication to quality, with a hand on the entire value chain, is reflected in every single cup brewed.
Kelvin Pineda's big dream
The production of speciality coffee in Honduras comes with its challenges. High labour costs and a lack of seasonal workers for the harvest make the process demanding. Nevertheless, Kelvin is determined to maintain the quality of his coffee and further develop the farm.
In the short term, Kelvin plans to improve the agronomic methods he uses.
But his biggest dream is to one day visit a coffee shop where his coffee is sold. A simple but powerful motivation that symbolises the value of his work.
From little Arianita to the world
Kelvin still grows vegetables alongside his coffee, but coffee is his greatest passion. This was particularly evident when buyer Morten Sletten and marketing manager Lene Bengte visited Arianita in 2024.
- I don't speak much Spanish, but there were two words I understood that he repeated over and over again: trabajar (work) and motivated (motivated), Morten tells us about his visit in March, in the middle of the harvest.
Kelvin Pineda's dedication to his craft and his strong connection to the family tradition gives hope for a bright future for both him and the Arianita farm.
Award-winning coffee
Solberg & Hansen participated in the Best Roaster competition at the Nordic Coffee Fest in Gothenburg in 2024 with our very first batch of coffee from Arianita and Kelvin. This batch gave us a win in the "Best sourced coffee" category.
- On the cup table in Honduras, this year's harvest delivered high quality, so there was no doubt that we would buy more coffee batches from the skilful Kelvin Pineda," says Morten proudly.
This year we can offer both a micro batch and an exclusive batch of coffee from Arianita. Both of very high quality.
Kelvin Pineda's story is a reminder that passion, perseverance and quality can lead to success - even under challenging conditions. His speciality coffee, grown with care and precision, is not just a cup of coffee, but a testament to his motivation and dreams.
