Despite the huge scale of its annual coffee production and great potential for both growth and quality development, in the Central American coffee hall of fame, Honduras is rarely found at centre stage – a mantle more likely coveted by its neighbours, Guatemala, Costa Rica and El Salvador. And yet on paper, the reputation of Honduras should be up there with those countries, since it has the same conditions to produce very good coffees: high altitude, volcanic and fertile soils, an ideal climate and plenty of expertise. Unfortunately, a lack of investment and inadequate infrastructure means that we must work extra hard to find the best coffees that Honduras offers. Much of the country’s output feeds the commodity coffee market, despite the steps taken to improve quality by the country’s national coffee institute: Instituto Hondureno del Café (IHCAFE). The high average annual rainfall, which reaches 240cm in the North of the country, can also complicate the process of drying coffee once it has been harvested, prior to export.
Honduran speciality coffees are classified using a system categorized by the height at which the coffee was grown. Strictly High Grown (SHG), applies to coffees grown above 1200 masl, and High Grown (HG) above 1000 masl. Like other Central American nations, Honduran coffee is shipped in 69-kilo bags.
Marysabel and her husband Moises initiated their cultivating coffee affair in1996 after buying the land in 1992. Marysabel comes from a coffee-growing family that dates back to 1907. It wasn’t until 1996, after she married Moises, that they decided to focus and work hard to develop quality in coffee and eventually become coffee-growing leaders in their country.
As Cup of Excellence winners, Marysabel and Moises humbly and consistently work hard to maintain the highest quality coffee with respect for their community and the surrounding environment. Although their focused attention is to achieve the highest in quality they believe that social and environmental sustainability is an inseparable part of producing coffee and this reflects in all their producing levels.
Finca El Puente is situated in a small municipality of the coffee-growing department of La Paz and is spread over 180 hectares. With ideal temperature, altitudes and rainfall this area has the perfect conditions to grow coffee.
Curios by nature, Marysabel and Moises started experimenting with not only varieties but coffee processing methods. A typical processing method in Honduras is a washed process but in the last few years Finca El Puente has been experimenting and processing coffees in various ways from natural through to anaerobic
We are extremely excited to share naturally processed coffees from Finca El Puente. This coffee has been carefully picked, separated and dried on raised beds for 30 days.
The beds are located in the area where shade and sun can be controlled for optimal temperature management. The coffee is stored in grain pro after it reaches the desired moisture lever of 10-11%.
Marysabel and Moises have their own a dry mill and therefore can control the whole process of processing whilst providing full traceability.