Our Terroir

Our farms are located in the mountains of Mercedes Ocotepeque, in western Honduras. Exactly on a continental wind partition; this brings the singularity of having the influence of two ocean currents: the Atlantic and the Pacific.

In the first part of the year we benefit from the appropriate conditions for the growth and development of the plants: flowering and bean formation with favorable, temperate weather conditions.

 

The rainy season starts in May and ends in October, when the dry season starts, which is crucial for the catalyzing of sugars in the coffee beans. In addition, the sunniest months, appropriate for the ripening of the coffee, begin during this same period.

During the months of December to February we have our harvest season, and all the beans are picked by hand.

Unique characteristics of our terroir

to produce exceptional sensory profiles in each cup

Our Terroir

Our farms are located in the mountains of Mercedes Ocotepeque, in western Honduras.

Varieties
Among our main varieties are:
Parainema, Obata, Pacas, Arara, Catuai Rojo, Catuai Amarillo, Bourbon, Pacamara.
Agronomy Management
We care for our plants with cultural practices that promote soil conservation. These include planting coffee with contour lines, the use of vegetative cover for shade and protection, manual cleaning without the use of agrochemicals, and the integration of agroforestry practices. This holistic approach helps to regulate shade and improve soil microbiota.

In addition, we add by-products such as composted coffee pulp, the application of humic acids and marine algae as preventive agents against the variable weather and water stress that are increasingly present due to climate change.

We base our nutrition plan on soil and SAP analysis using precision agriculture techniques with ionometers. These techniques allow us to know the exact nutritional balance that our plants require according to their phenological stage of development.

Soil
Bacterial activity and the amount of life present in the soil structure ensure the physical-chemical exchange that is crucial in determining terroir.