Ever stop to think about all that factors into creating a distinct, complex, clean and consistent regional blend? There are so many variables from terroir to post-harvest processing and everything in between. And what about the human factor from farm management all the way through to brewing. This lot represents a classic western Honduras profile traceable to 12 farms near San Marcos, Ocotepeque. All 12 farms are just a few acres in size, which is small enough for each producer to carefully handle all of the post-harvest processing at their farms. With their own micro-mills, they carefully harvest cherries, depulp, ferment, wash and gently dry the coffee. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend. But also with just enough differences from farm to farm to create a rich complexity of flavors. The producers are also members of a cooperative called APROCAOH (Asociación de Productores Cafetaleros de Occidente en Honduras), which has 154 members, who work collectively to manage infrastructural needs like road improvements to the farms. APROCAOH also helps farmers learn best organic practices and how to navigate the certification process. APROCAOH works closely with a private dry-mill to ensure crucial logistical support for things like warehousing and milling coffee for export to the international market. The collaboration provides expertise at each stage of coffee production without generating high overhead costs, meaning more money from the sale of coffee lands in the pockets of the producers.