Honduras – Yolanda Natural Organic

 15.01 44.98

Country: Honduras
Region: Las Pacayas, Corquin, Copan
Processing station: Aruco
Altitude: 1200 m.a.s.l.
Varietal: Lempira
Processing: Dry

Taste: Passion fruit, cherry coke, cocoa nibs

For many, it may be surprising to find that Honduras is the largest producer of coffee in Central America. Unfortunately, due to poor infrastructure and low prices, Honduras is historically better known for producing commodity coffee. For years, farmers have smuggled their coffee across the border to Guatemala and El Salvador, where they have been paid much more. Coffee was then exported from these two countries.
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 and similar programs, more coffee began to be sold directly in Honduras and the quality of production was promoted. Which subsequently led to higher productions of speciality coffee.
For the second year in a row, we have prepared naturally processed coffee for you, from the Copán region, from the producer Yolanda Urrea Arita.

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PRODUCER

The El Triunfo farm, where our Lempira microlot comes from, is located in the Las Pacayas area of ​​Corquin, Copano. Yolanda manages her farm with the help of her husband and three sons, all of whom study agronomy. The farm is mostly planted with the red catuai variety, which Yolanda prefers for large production and good quality cups.
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 also raise cows, whose manure they use to fertilize the farm. Yolanda and Luis manage their farms biodynamically.

PROCESSING

Each processing of microlots takes place at the Aruco processing station, in order to centralize and better control the process, to create consistent procedures, but also to reduce the risk of poor processing directly at the farms. The processing station is located at an altitude of 800 meters, 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 measured values. The cherries are then washed and stripped of all immature cherries. 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, a dwarf variety. Thanks to this, it is possible to plant a larger number of plants in a smaller area and thus increase the profitability of farms. The variety is more suitable for lower, warmer altitudes. In higher altitudes, its profitability rapidly decreases.

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