Sourcing Details Honduras is Central America’s powerhouse with 6 growing regions, Copan, Comayagua, Montecillos, Opalaca, Agalta, and El Paraiso. Small family owned farms are the norm, typically cultivating coffee on just a few acres. Exported lots are
generally a consolidation from many small farms organized through a system of cooperatives focused on the needs of smallholder farmers, providing training in best farm management practices and post harvest tools to bring consistent certified coffees to the international market. Cooperatives tend to be well-managed and sophisticated, particularly in quality control. Processing Details: Fully washed lots are the preferred processing method in Honduras.
During the harvest, each producer follows standard protocols, which includes picking cherries at optimum ripeness and
hand sorting.
Cherries are delivered to a centralized wet-mill designed to receive cherries from many small farms. The wet-mill typically floats cherries to remove less dense and damaged beans before depulping. After depulping, coffee is fermented and washed.
Washed parchment is placed on patios or mechanically dried.
