HONDURAS - FINCA EL PUENTE / Catuai / Washed

FINCA EL PUENTE

Marysabel and her husband Moises initiated their cultivating coffee affair in the year 1996 (bought land in 1992). Marysabel comes from the coffee growing family that dates
back all the way to the year 1907. It wasn’t until 1996 after she married Moises when they have decided to focus and work hard to develop quality in coffee and eventually becomecoffee growing leaders in their country.

As COE winners Marysabel and Moises humbly and consistently work hard to maintain the highest coffee potential with respect for their community and the surrounding environment. Although their focus of attention is to achieve the highest quality they believe that social and environmental sustainability is an inseparable part of producing coffee and it reflects on all the coffee producing levels.

Finca El Puente is situated in a small municipality of coffee growing department La Paz. Today Finca El Puente counts for 180 hectares of planted coffee. With ideal temperature, altitudes and rain fall this area created perfect coffee growing conditions. 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 thru anaerobic process.

The couples’ advantage is a fact that they own a dry mill therefore they control the whole process of processing and full coffee traceability.

About natural process:

The 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 desired moisture lever of 10-11%.