Donaldo is quiet, observant and hard working. Although he suffered from acute sciatica this past year, he spent all day on his feet working at the farm and the mill…against the recommendation of his doctors. He simply couldn’t take the time off to give his body a rest. Donaldo did take some down time after the harvest, and his condition has improved. His effort to push himself and make it through the harvest is a testament to his dedication.
Back in 2012, several years before Sebastian met Donaldo, he had begun working with his older brother Wilmer. That year, although Wilmer’s coffee tasted very good in Honduras, it lost a lot of its character during transport and was more subdued in the cup after it arrived in Calgary.
We saw this as an opportunity for improvement and in 2014 Sebastian worked with Wilmer to set up parabolic drying beds. We financed the cost of the materials, and Wilmer built the beds and parabolic cover prior to the start of the harvest. We worked with him to put protocols in place to slow down the drying process, create more even drying, and avoid exposing the green coffee to high temperatures.
We took it a step further in 2015 and worked with Wilmer to add shade to his drying structures. Sebastian has visited Wilmer a number of times to ensure that the new shaded drying is working as expected. Also in 2015, Sebastian finally met Donaldo, and we began buying his coffee alongside Wilmer’s. Since Donaldo’s production was quite low that year, we blended his coffee with his brother’s.
In 2016, we bought all of Donaldo’s harvest, and Sebastian worked more closely with him to mimic all of the great practices Wilmer has established. Donaldo’s coffee tasted superb in Honduras yet again. More importantly, thanks to the investment and effort, it also tasted excellent when it arrived in Calgary! We are thrilled to work with Donaldo and continue to create projects aimed at improving cup quality.
This green coffee was frozen immediately on arrival in Calgary, to preserve freshness.
PRODUCER: Donaldo Dubon
REGION: El Cedral, Santa Barbara
ELEVATION: 1600 m
VARIETY: Pacas & Bourbon
DRY MILL: San Vicente
PROCESSING: Fully washed
DRYING: Raised beds with airflow
HARVEST DATE: April 2016
STORAGE: Green coffee frozen to preserve freshness