The coffee story
Years later, my father taught me the basics of coffee and now I have been working on my own land for 35 years. I have some cows as well. It’s important to diversify as I have lots of debt due to the chronically low prices for coffee. Besides, I love tending to my cows; they take the stress away and their gentle presence helps me to relax.
But I work far more in my finca, I have around 8 hectares and need a few people to help me year round, and during the harvest season I need a dozen. It’s very difficult nowadays to find enough people. In a way that’s and advantage, as with a smaller team we need to harvest three or even four times, so the beans we pick are nice and ripe, they are picked at their best moment.
Before, my daughters worked with me, but now, one of them lives in California, and the other lives in the nearby town of San Marcos, where she runs a cell phone shop. My grandson lives with my wife and I though, and he loves joining me when I bring him to the finca. I doubt if he is going to want to continue my lifework though, as he sees how much hardship it entails. He’s only thirteen, but I taught him how to drive when he was only ten. Now, he’s very good at it and the police, luckily, never stops him. In fact, we live in such a remote area that there really aren’t any police. We don’t need them either, as it’s a very safe area.
Since I certified my finca for Fair Trade as well as organic, through Cafesmo, things have gone somewhat better. I am now also working on micro-lots and have sold some coffee to a roaster in Australia through Cafesmo recently. In the near future, the plan is to work with roasters in Europa and the Americas as well. Or even Asia. I’m told that demand for high quality coffee is growing fast there.
The process
When we have picked our beans, we will depulp and then dry the coffees on our patios for one or several days, depending on the amount of sunshine. After that, we will typically continue the drying process in our solar dryers, where we will rake the beans frequently to make sure they all dry at the same rhythm. Once we reach a humidity level of 11,5 to 12%, we will mix our two varieties together and blend our coffees into one lot.Genaro de Jesus Washed
- Origin
- Honduras
- Variety
- Parainema
- Process type
- Fully washed
- Altitude range
- 1020m - 1130m
- Harvest period
- November, 2020 - March, 2021
- Algrano's cupping score (SCA)
- 84.25 points
- Green or roasted samples are available
- Shared shipments unavailable
- Custom shipments unavailable
-
Doorstep delivery unavailable
We are unable to arrange delivery to your roastery
Produced & offered by Cafesmo Ocotepeque Honduras
- Honduras
- Cooperative
- Rainforest Alliance, FairTrade, Organic
- 50 sales on Algrano
- 3 Average orders per roaster
- 23 Roaster relationships
- Seller relationships with Roasters in
Led by young growers. Quality & traceability
We, the 250+ members who together form Cafesmo, have formalized our cooperation in 2016. Our individual fincas are relatively small, most of them ranging from 2 to 12 hectares. All our fincas are FTO certified and we offer an array of specialty profiles. Our region - Ocotepeque - is known for its rich soil and perfect altitude range to grow unique, richly flavored coffees. We are convinced that Mercedes and Ocotepeque will continue to gain in fame over the next few years, and deservedly so. Most of our finca’s are located between 1,200 and 1,600 meters. Thanks to a varied topography, we have a long harvest season, that starts late October and lasts until March. Varieties include Pacas, Lempira, Parainema, Catuaí, Obatá, Colombia, IHCAFE90… We have young people as well as less young members, women and men, someone who is a microbiologist, and one who has been an elementary school teacher. Together, we stand for ‘diversity and quality’, together we stand strong
TranslateThe coffee story
Years later, my father taught me the basics of coffee and now I have been working on my own land for 35 years. I have some cows as well. It’s important to diversify as I have lots of debt due to the chronically low prices for coffee. Besides, I love tending to my cows; they take the stress away and their gentle presence helps me to relax.
But I work far more in my finca, I have around 8 hectares and need a few people to help me year round, and during the harvest season I need a dozen. It’s very difficult nowadays to find enough people. In a way that’s and advantage, as with a smaller team we need to harvest three or even four times, so the beans we pick are nice and ripe, they are picked at their best moment.
Before, my daughters worked with me, but now, one of them lives in California, and the other lives in the nearby town of San Marcos, where she runs a cell phone shop. My grandson lives with my wife and I though, and he loves joining me when I bring him to the finca. I doubt if he is going to want to continue my lifework though, as he sees how much hardship it entails. He’s only thirteen, but I taught him how to drive when he was only ten. Now, he’s very good at it and the police, luckily, never stops him. In fact, we live in such a remote area that there really aren’t any police. We don’t need them either, as it’s a very safe area.
Since I certified my finca for Fair Trade as well as organic, through Cafesmo, things have gone somewhat better. I am now also working on micro-lots and have sold some coffee to a roaster in Australia through Cafesmo recently. In the near future, the plan is to work with roasters in Europa and the Americas as well. Or even Asia. I’m told that demand for high quality coffee is growing fast there.
The process
When we have picked our beans, we will depulp and then dry the coffees on our patios for one or several days, depending on the amount of sunshine. After that, we will typically continue the drying process in our solar dryers, where we will rake the beans frequently to make sure they all dry at the same rhythm. Once we reach a humidity level of 11,5 to 12%, we will mix our two varieties together and blend our coffees into one lot.
Algrano
Cupped: March, 2021 |
Seller (Pending)
Cupped: N/A |
|
|---|---|---|
| SCA Score |
Algrano
84.25
|
Seller (Pending)
84.5
|
| Key flavor notes |
Algrano
Greenish, Black currant, Dark berries,
Cacao
|
Seller (Pending)
Chocolate, Caramel, Vanilla
|
| Quality comment |
Algrano
Fruity, mostly notes of dark berries and cacao, with citric acidity and medium round body.
|
Seller (Pending)
-
|
Sensorial radar
FAQ
Shipping
Once the ordering period ends we will consolidate all coffees in a shared container. During transport, your coffee is fully insured. We will keep you informed about the shipment status.
Upon arrival of the coffee at the warehouse, you can choose between 2 delivery modes:
- Doorstep delivery: We will take care of transport to your roastery. We will provide your coffee fully insured until it is ready for unloading from the truck at your roastery.
- EXW (ex. warehouse) means that we will provide the coffee ready for pick-up at the terminal of the warehouse. You are responsible for organising transport and insurance from the warehouse to your roastery.
Currently, we can deliver coffee anywhere in Europe, except Hungary. For all European buyers, the coffee will be provided custom cleared in any case. Roasters in Switzerland choosing EXW will be responsible for customs clearance.
Currencies
When calculating price, you can select your preferred currency: USD, CHF, EUR, or GBP.
2 payment methods are accepted on Algrano:
1. Buy now, pay later
Pay your coffee after its delivered in Europe. This option generates an additional fee, displayed in the shopping cart.
3. Pay 10 days after placing the order
We will send you a 10 day invoice straight after you placed your order.