Origin Information

Suyapa Hernández
Bourbon, Catuai, and Lempira
San Jose, La Paz, Honduras
January - April
1650 meters
Clay minerals
Depulped, Fermented, and Fully Washed, then dried in the sun on patios

Background Details

Ben Paz is the third generation to work at the family owned exporting company called Beneficio San Vicente where he has become well-known for his matchmaking skills, forming relationships between some of the finest coffee producers in Honduras with roasters from around the globe. While much of his focus for nearly two decades has been in proximity to the Santa Barbara mountains, Ben’s reach and reputation led him to Suyapa Hernández, a producer in another well-known coffee producing region of La Paz. Suyapa has a 10 acre farm called El Granadillo where 2 acres is dedicated to forest conservation and 8 acres is dedicated to coffee cultivation and intercropped with bananas, corn and beans. After careful picking and sorting, cherries are held in airtight bags for 24 hours, then depulped and placed on drying tables with the mucilage still attached and gently dried over a period of 20 days. The coffee is moved to Beneficio San Vicente and prepared for export, which includes hand sorting to ensure the best quality possible.