Finca San Jose has been in Jose’s family for several generations. His father discovered what’s thought to be a unique coffee variety on a trip to the mountains which has a pinkish flower; it’s known locally now as “pulperacia” and it tastes great.
Celaque National Park
The members of the Capucas co-op in Honduras are very focused on sustainable farming. This helps coffee plants thrive while protecting the environment and water sources in their farming communities in the beautiful Celaque National Park.
Margarita is the head cupper at Beneficio Santa Rosa. To say that this is an important job would be understatement. Margarita and her team cup every lot coming in and every lot going out of Beneficio Santa Rosa several times, whether it’s micro-lots, competition coffees or full containers.
Omar’s family have been working in coffee for several generations. His grandfather brought coffee varieties and farming techniques from Costa Rica to share with the community and his father was instrumental in establishing the Capucas co-op of which Omar is now the General Manager. Omar shares the community’s vision to grow better quality coffee while protecting the delicate environment of the Celaque National Park in which they live. He’s also been instrumental in building capacity in the community through their Fairtrade premium programme.
Pancho is one of the most passionate farmers at Capucas and helps with training in the community. He also has a passion for honey and keeps bees at his wet beneficio as part of a community diversification project.
Carefully drying coffee in parchment after wet processing is key to cup quality. That can be a challenge in Honduras as climate change has brought more unpredictable rains now. To combat this, the Capucas and COCAFELOL co-op’s have invested in “solar dryers” which allow their farmers to carefully dry the coffee using the sun’s heat while providing overhead protection from rain.
Roberto is the General Manager of the innovative COCAFELOL co-op in Honduras. Whether it’s creating bio-ethanol or methane from coffee fermentation waste or developing organic pesticides to beat Roya (coffee leaf rust), Roberto and his team at COCAFELOL are focused on building their community's resilience through great quality Fairtrade coffee.
Ideally, coffee plants should be replaced every 8-10 years to maximise yields. This is an expensive and labour intensive process. At Capucas they’ve made it easier for their members to access good varieties and seedlings by building a community nursery using Fairtrade premiums.