For many, it may be surprising to find that Honduras is the largest producer of coffee in Central America. However, due to poor infrastructure and low prices, it was often associated with the production of commodity coffee. Farmers have been smuggling their coffee across the border to Guatemala and El Salvador for years, where they have been paid much more for it. The change came a few years ago, when the government began investing money in programs to support the technical equipment of producers. Thanks to this program (and several others), many more farmers have started selling coffee directly in Honduras. This increased the quality of the coffee produced and, consequently, the production of the selected coffee.
For the second year in a row, we are offering you naturally processed coffee from the Copán region by producer Yolanda Urrea Arita.
PRODUCER - El Triunfo Farm, where our Lempira microlot comes from, is located in the Las Pacayas area of Corquin, Copano. Yolanda manages her farm with her husband and their three sons, all of whom study agronomy. The farm is mostly planted with the red catuai variety, which Yolanda prefers for great production and good taste qualities. However, Yolanda and Luis also found a place on the two hectares for the Lempira variety and the original forest and shade trees. Yolanda believes that the key to the quality of her coffee is the synergy of the coffee with the rest of the environment . Biodiversity is a central goal for Yolanda and Luis in managing their farms. They have a variety of fruit trees and native local trees that attract all kinds of wildlife from birds to wild cats. They grow vegetables on the farms and raise cows, whose manure they use to fertilize the farm. Yolanda and Luis manage their farms biodynamically.
PROCESSING - All microlot processing takes place in the Aruco processing station. This is in order to centralize and better control the process, create consistent procedures, and also to reduce the risk of mishandling directly at farmers. The processing station lies at an altitude of 800 m above sea level, which provides a more stable climate for drying coffee compared to farms that lie in the mountains and where the weather may be less predictable. The coffee is delivered to the processing station, where it evaluates the sugar content of the cherries (the Brix value is taken) and decides on the procedure for the type of processing depending on the space and the measured values. The cherries are then washed and all unripe ones are sorted out. The coffee is then spread on African beds, where it is dried for 20 to 30 days, depending on the weather.
VARIETY - Lempira is an artificially created hybrid of Hybrido de Timor and Caturra. It is a variety that carries a genetic trace of robusta, which should make it more resistant to various diseases and pests. Unfortunately, recent research suggests that the variety is susceptible to diseases such as coffee rust and Ojo de Gallo. Lempira is, thanks to the genome of the Caturra variety, a dwarf variety. This makes it possible to plant a larger number of plants on smaller ones increase the profitability of farms. The variety is more suitable for lower, warmer altitudes. In higher positions, its profitability decreases significantly.
Country : Honduras
Area: Las Pacayas, Corquin, Copan
Processing plant: Yolanda Urrea Arita
Over. altitude: 1200 m
Taste profile: Passion fruit, cherry cola, cocoa nibsy