The coffee story

I started to work as a coffee producer only five years ago, but I grew up on our finca with my family…

My grandfather built a nursery for new coffee plants in the patio of our home when I was little, and I was fascinated by it right away, so I always wanted to help him. And my father often took me to our finca when I was a child. 

I still remember how much I loved being there. Now, I’m a civil engineer, but first and foremost I am a coffee producer. A bit like my dad, who has been a teacher at our local elementary school during his entire career, but who was always at our finca when he didn’t stand in front of the classroom.

In 2020, I participated in a series of workshops organized by Cafesmo, to learn how to prepare specialty coffees and it was an extraordinary experience. Maybe, because I am an engineer, I have a brain that loves science and technique, and preparing a great specialty coffee is about exactly that.

My brother – who is also an engineer – and I immediately started to work on a solar dryer and a few months later we had built one with 324 removable African beds. This makes it a lot easier to move coffee from one layer or one corner of our solar dryer to another, so we can accelerate or slow down the drying process depending on the conditions and particularities of each lot. 

So, while I still work as an engineer, I am now back in our finca a lot more than before. The mood is just too attractive to stay away. The climate is cool and my co-workers kind. They smile more often than office people too. On our finca, I’m now in charge of micro-lots and processes.

The process that I personally prefer is honey. It’s authentic, somewhere in between the other processes, although I like preparing anaerobic coffees a lot because it is a little more challenging and you need to get your time frames right.

And when the sun goes down behind the hills that surround our land, I love to sit down quietly with my last coffee of that day, one that I made, literally from crop to cup!

The process

When the beans are picked we will first depulp them, and leave them in the water for a few hours. After that, we will wash them and remove floating beans and any other beans that do not meet requirements, like beans that are too small, and also leaves and bits of branches that may have been picked inadvertently. Once the beans are washed, we leave them to dry on the patio, for at least a full day, or two if it's not very sunny. Then, we move the beans to our solar dryer. Because it's relatively fresh in our area (in the middle of a pine wood, at 1,250 meters), it takes at least 15 but often up to 25 days to give the beans enough time to reach 11% to 12% humidity. When the beans have reached that point, we bring them to Cafesmo for quality control. The Cafesmo Q grader cups the coffee and determines the quality profile. After that the coffee is stored at the Cafesmo facilities at 1,400 meters - on pallets and never directly against a wall - until it's brought to the export facility and readied shipment.
HN-141-202110 Upcoming harvest

Marcela Valle Washed Obata

  • $7.9367 USD / kg FOB Conventional (no certification) est.
Origin
Honduras
Variety
Obata
Process type
Fully washed
Altitude range
1200m - 1550m
Harvest period
October, 2021 - March, 2022
Average yearly production in bags
17
Available quantity
20 X 69 kg bags est.
The new harvest for this coffee is upcoming!
You can contact the seller if you would like to create a pre-contract for this harvest
Order free sample
Pre-contract
  • Samples are unavailable
  • Shared shipments planned
    • Release from warehouse in Bremen from July, 2022
      Orders possible until 2022-04-11
  • Custom shipments available
  • Doorstep delivery available
    We can arrange delivery to your roastery
Cafesmo Ocotepeque Honduras
Produced & offered by Cafesmo Ocotepeque Honduras
  • Honduras
  • Cooperative
  • Rainforest Alliance, FairTrade, Organic
  • 51 sales on Algrano
  • 3 Average orders per roaster
  • 24 Roaster relationships
  • Seller relationships with Roasters in
Trusted by
Rum Baba
Girls Who Grind Coffee
Kiez Rösterei Berlin, Mykona Kaffee
Kaffeerösterei Ohneis-obermeier
Clever Coffee ApS
GRINGO NORDIC COFFEE ROASTERS
Black Hen Products GmbH
Wakuli
BeanBrothers
Dutch Barista Coffee

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

Translate

The coffee story

I started to work as a coffee producer only five years ago, but I grew up on our finca with my family…

My grandfather built a nursery for new coffee plants in the patio of our home when I was little, and I was fascinated by it right away, so I always wanted to help him. And my father often took me to our finca when I was a child. 

I still remember how much I loved being there. Now, I’m a civil engineer, but first and foremost I am a coffee producer. A bit like my dad, who has been a teacher at our local elementary school during his entire career, but who was always at our finca when he didn’t stand in front of the classroom.

In 2020, I participated in a series of workshops organized by Cafesmo, to learn how to prepare specialty coffees and it was an extraordinary experience. Maybe, because I am an engineer, I have a brain that loves science and technique, and preparing a great specialty coffee is about exactly that.

My brother – who is also an engineer – and I immediately started to work on a solar dryer and a few months later we had built one with 324 removable African beds. This makes it a lot easier to move coffee from one layer or one corner of our solar dryer to another, so we can accelerate or slow down the drying process depending on the conditions and particularities of each lot. 

So, while I still work as an engineer, I am now back in our finca a lot more than before. The mood is just too attractive to stay away. The climate is cool and my co-workers kind. They smile more often than office people too. On our finca, I’m now in charge of micro-lots and processes.

The process that I personally prefer is honey. It’s authentic, somewhere in between the other processes, although I like preparing anaerobic coffees a lot because it is a little more challenging and you need to get your time frames right.

And when the sun goes down behind the hills that surround our land, I love to sit down quietly with my last coffee of that day, one that I made, literally from crop to cup!

The process

When the beans are picked we will first depulp them, and leave them in the water for a few hours. After that, we will wash them and remove floating beans and any other beans that do not meet requirements, like beans that are too small, and also leaves and bits of branches that may have been picked inadvertently. Once the beans are washed, we leave them to dry on the patio, for at least a full day, or two if it's not very sunny. Then, we move the beans to our solar dryer. Because it's relatively fresh in our area (in the middle of a pine wood, at 1,250 meters), it takes at least 15 but often up to 25 days to give the beans enough time to reach 11% to 12% humidity. When the beans have reached that point, we bring them to Cafesmo for quality control. The Cafesmo Q grader cups the coffee and determines the quality profile. After that the coffee is stored at the Cafesmo facilities at 1,400 meters - on pallets and never directly against a wall - until it's brought to the export facility and readied shipment.
Coffee Quality Evaluation
Algrano
Algrano (Pending)
Cupped: N/A
Cafesmo Ocotepeque Honduras
Seller (Pending)
Cupped: N/A
SCA Score
Algrano (Pending)
-
Seller (Pending)
85.0
Key flavor notes
Algrano (Pending)
-
Seller (Pending)
-
Quality comment
Algrano (Pending)
-
Seller (Pending)
-

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.