Honduras – Beneficio Los Andes
The farm: various farms
Treatment: Washed and dried
Altitude: 1500 to 1600 meters above sea level
Owner: 37 farmers from the Markala region
City: Different cities
Region: Markala
Country: Honduras
Farm size: Average 5.8 hectares per farm
Additional information :
Honduras is poised to become a major coffee-exporting powerhouse—and some might argue it already is! Over the past 25 years, the country has risen (as of 2016) to become the third-largest producer in Latin America. More is expected, as coffee is hailed as a tool for economic development. The vast majority of the country's producers are smallholders (70% of farms are less than 2 hectares), and as such.
This project began in 2015/2016 with just 10 producers but quickly grew to 37 from across the municipality. Participation requirements are strict: producers must have the "correct varieties" already in cultivation, their farms must be located at the "correct altitude" of 1,500 meters above sea level, they must all be certified by Utz or the Rainforest Alliance, and they must demonstrate improved production. In return for adhering to strict production and harvesting guidelines, they receive significantly better prices for their ripe cherries, as well as agricultural support – which helps them increase future yields!
Most participants are not veteran farmers but rather young, new farmers who are open to change and flexible in their approach. All farmers—both small and large—demonstrate an adaptability and responsiveness that allows for future planning regarding quality.
Harvesting and processing
The mill boasts two separation stations, and all producers involved in the project deliver their cherries to the Ecomill, which has a capacity of 1,000 quintals per day and is dedicated entirely to processing for most of the season to ensure the highest quality. The coffee is always transported to the wet mill on the same day it is picked.
Upon arrival, the coffee is immediately sorted, removing any spoiled or unripe beans. It is then brewed for 8 to 12 hours until the gum is completely drained. Afterward, the coffee is rinsed in clean water.
The coffee is left to stand for an hour or two to remove excess water, then it is delivered to the drying yards, where it will dry for 15 to 20 days. The coffee is then rested and stored in the wet milling warehouse until it is ready for export.
