The coffee story
WHEN I WAS FIVE YEARS OLD, MY GRANDFATHER TOOK ME TO OUR FINCA ONCE TO PICK COFFEE. OR ACTUALLY, HE BROUGHT ME THERE TO PLAY, BUT I INSISTED IN HELPING HIM AND ‘WORK’…
Now, thirty years later, this finca is mine and I still pick my own coffee. But I’m also a Q grader since 2013, and I’ve been on the juror panel for ‘cup of excellence’ during eight years. That was a great experience and allowed me to specialize in the flavors and particularities of Honduran coffee profiles.
But as soon as I started to study to become a q-grader, I also decided to try preparing micro-lots, and I’ve been doing that for almost a decade now. In my finca, I have a small part that I keep for bourbon beans. It’s very plague sensitive so it’s a risky variety and not necessarily a commercially viable or wise choice. However, I insist in keeping it because it allows for spectacular results with more complex micro-lot preparations and I keep most of that coffee for myself and friends.
I also roast it myself; my wife and I started a small coffeeshop and roastery some years ago. These additional activities provide a more stable and diversified source of income.
Growing, preparing, and roasting coffee is like an art for me. I feel very fortunate to do my work in the entire chain; from growing and preparing coffee all the way to roasting, serving, and of course drinking it: I’m an active and happy participant in each step.
My next step is to become an ambassador of Honduran coffees for international visitors and people who are interested in learning more about the fabulous varieties and processes that we work with here. Thanks to my strong connection with Cafesmo, I am now starting to work with importers and roasters from different countries and continents. It’s an exhilarating idea to be able to transmit and share my knowledge with them, while at the same time I learn a lot of exciting stuff from each visitor as well.
Farm facts
My farm is 3,5 hectares and it’s located at 1,400 meters in a shady zone.
The varieties are almost exclusively Parainema and Pacas, although I keep a tiny plot for Bourbon because of the fantastic micro-lots this variety allows me to prepare.
The coffee is FTO certified, although I mostly sell micro-lots.
This farm is Rain Forest Alliance certified.
The process
The entire fruits that envelop the coffee must be placed in a hermetically closed space, usually a stainless steel tank, although plastic tanks or even bags do the job just as well, as long as the oxygen can be eliminated and the container (or bags) can be filled with CO2. While the coffee is fermenting, bacteria decompose the sugar to turn it into CO2 and alcohol. Once sufficient CO2 has been generated, the pressure within the hermetically closed space will increase. Therefore, a valve needs to be installed, to decrease the pressure without letting oxygen enter the tank or space. The duration of this fermentation process can last anywhere between a couple of hours to a few days. THE CO2 prolongs the fermentation process because it slows down the decomposition of the sugars, which allows for unusual flavors to develop inside the coffee grains, without the vinegar-like flavors of classic fermentation processes. The PH also evolves more slowly, which means there will be less acidity from the alcohol. The temperature as well as the time of fermentation play key roles. Of course, with the right practice and experience, you can master and control these variables to optimize results.
HN-147-202011
Past offer
Jorge Anival Ventura - Anaerobic/Natural
- $6.6139 USD / kg FOB Conventional (no certification)
- $9.7004 USD / kg FOB Organic
- Origin
- Honduras
- Variety
- Parainema
- Process type
- Anaerobic fermentation
- Altitude range
- 1230m - 2500m
- Harvest period
- November, 2020 - March, 2021
- Seller's cupping score (SCA)
- 86.0 points
- Samples are unavailable
- Shared shipments unavailable
- Custom shipments unavailable
-
Doorstep delivery unavailable
We are unable to arrange delivery to your roastery
- Honduras
- Cooperative
- Rainforest Alliance, FairTrade, Organic
- 123 sales on Algrano
- 3 Average orders per roaster
- 45 Roaster relationships
- Seller relationships with Roasters in
Trusted by
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
WHEN I WAS FIVE YEARS OLD, MY GRANDFATHER TOOK ME TO OUR FINCA ONCE TO PICK COFFEE. OR ACTUALLY, HE BROUGHT ME THERE TO PLAY, BUT I INSISTED IN HELPING HIM AND ‘WORK’…
Now, thirty years later, this finca is mine and I still pick my own coffee. But I’m also a Q grader since 2013, and I’ve been on the juror panel for ‘cup of excellence’ during eight years. That was a great experience and allowed me to specialize in the flavors and particularities of Honduran coffee profiles.
But as soon as I started to study to become a q-grader, I also decided to try preparing micro-lots, and I’ve been doing that for almost a decade now. In my finca, I have a small part that I keep for bourbon beans. It’s very plague sensitive so it’s a risky variety and not necessarily a commercially viable or wise choice. However, I insist in keeping it because it allows for spectacular results with more complex micro-lot preparations and I keep most of that coffee for myself and friends.
I also roast it myself; my wife and I started a small coffeeshop and roastery some years ago. These additional activities provide a more stable and diversified source of income.
Growing, preparing, and roasting coffee is like an art for me. I feel very fortunate to do my work in the entire chain; from growing and preparing coffee all the way to roasting, serving, and of course drinking it: I’m an active and happy participant in each step.
My next step is to become an ambassador of Honduran coffees for international visitors and people who are interested in learning more about the fabulous varieties and processes that we work with here. Thanks to my strong connection with Cafesmo, I am now starting to work with importers and roasters from different countries and continents. It’s an exhilarating idea to be able to transmit and share my knowledge with them, while at the same time I learn a lot of exciting stuff from each visitor as well.
Farm facts
My farm is 3,5 hectares and it’s located at 1,400 meters in a shady zone.
The varieties are almost exclusively Parainema and Pacas, although I keep a tiny plot for Bourbon because of the fantastic micro-lots this variety allows me to prepare.
The coffee is FTO certified, although I mostly sell micro-lots.
This farm is Rain Forest Alliance certified.
The process
The entire fruits that envelop the coffee must be placed in a hermetically closed space, usually a stainless steel tank, although plastic tanks or even bags do the job just as well, as long as the oxygen can be eliminated and the container (or bags) can be filled with CO2. While the coffee is fermenting, bacteria decompose the sugar to turn it into CO2 and alcohol. Once sufficient CO2 has been generated, the pressure within the hermetically closed space will increase. Therefore, a valve needs to be installed, to decrease the pressure without letting oxygen enter the tank or space. The duration of this fermentation process can last anywhere between a couple of hours to a few days. THE CO2 prolongs the fermentation process because it slows down the decomposition of the sugars, which allows for unusual flavors to develop inside the coffee grains, without the vinegar-like flavors of classic fermentation processes. The PH also evolves more slowly, which means there will be less acidity from the alcohol. The temperature as well as the time of fermentation play key roles. Of course, with the right practice and experience, you can master and control these variables to optimize results.Coffee Quality Evaluation
Algrano (Pending)
Cupped: N/A |
Seller (Pending)
Cupped: N/A |
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| SCA Score |
Algrano (Pending)
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Seller (Pending)
86.0
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| Key flavor notes |
Algrano (Pending)
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Seller (Pending)
-
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| Quality comment |
Algrano (Pending)
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Seller (Pending)
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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.