When you say Honduran coffee, it hasn’t always invoked an opinion of “Hey, that’s good coffee”. But in recent years, Honduras has really begun to shine. The growing levels of support from quality-minded producers has resulted in a spike in the coffee’s potential. We’ve already seen a lot of this potential realized since we started traveling there in 2011 and working on improvement projects. We’re curious and excited to see how these projects will help improve coffee prospects in the years to come.
Honduran coffee, particularly from the Santa Barbara region, has been some of the best coffee that we’ve tasted in Central America. However, this region doesn’t come without challenges. One problem we’ve experienced is premature aging due to improper drying. This is compounded by the very humid climate, which makes it technically challenging to dry a coffee slowly and evenly.
When Sebastian first tasted coffee from Benjamin Vallecillo, Wilmer Dubon, Margarito Herrera and Cristian Fernandez, he was blown away by the potential of these four producers from the Santa Barbara regions. The problem? Their coffees didn’t perform well by the time they arrived in Calgary. So in 2013, Sebastian returned to Santa Barbara to work with all four and subsidize the construction of new raised beds covered by plastic, called parabolic driers. We modified the sides of each structure so they could be completely opened during the day, to keep the temperature down and improve airflow, and closed at night, keeping the humidity out. We also provided the producers with GrainPro bags that hermetically seal the coffee once it has been dried to prevent it from being damaged by high humidity levels while in both the warehouse and in transport.
This year, we have seen some excellent coffees and are confident our work will continue improve the longevity of the coffee.
Typical Honduras Harvest Schedule
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