Honduras Sourcing Trip 2014
Friday, January 31, 2014 |
Coffee Industry Insights, Coffee Sourcing, Product News, Barista Training and Resources
We're just back from Honduras and can't wait for the new season's
crop to arrive. In the meantime, we thought we'd share some of the
stories from our trip. We caught up with some fascinating
Jose Alvarado Lopez
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
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 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
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
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 communities 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 with
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