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Origin Information

Grower
Pedro Alberto Rivera
Variety
Bourbon, Catuai
Region
Chusmuy, Marcala, La Paz, Honduras
Harvest
November - February
Altitude
1350 masl
Soil
Clay minerals
Process
Honey processed, depulped and immediately dried on raised screens in the sun
Certifications
Fair Trade, Organic

Background Details

Pedro Alberto Rivera is a member of Cooperativa Regional de Agricultores Orgánicos de la Sierra (RAOS), which was established in 1997 as the first cooperative of small and medium organic coffee producers in Honduras. He cultivates coffee on a 2.5 acre farm called Finca La Tata located in Chusmuy a community within the municipality of Marcala. Coffee is the main source of income for Pedro and his family. With support from RAOS, Pedro has been able to reconfigure his micro-mill to ecologically run with very little water by using a demucilager, which controls the amount of mucilage that remains on the coffee bean after depulping without fermenting or washing the coffee. He has perfected the Yellow Honey process, in which the demucilager mechanically strips most of the mucilage from the bean. The coffee is then placed directly on raised beds to dry with a light layer of mucilage still attached to the bean. This process has enabled Pedro to market his coffee as a micro-lot through RAOS. In the last few years, RAOS has also invested significantly to improve its drymill installation. The facility has 2 electronic color sorts running in series to select the best coffee before export.