Past
José Elías Santos semi-washed Code 10
Cafesmo Ocotepeque Honduras
Arabica
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- 247 sales on Algrano
- 4 Avg. orders per roaster
- 75 Roaster relationships
- Origin
- Honduras
- Producer
- Cafesmo Ocotepeque Honduras
- Variety
- Pacas, IHCAFE 90
- Process type
- Semi-Washed
- Altitude range
- 1300m - 1410m
- Harvest period
- January, 2021 - April, 2021
- Seller's cupping score (SCA)
- 84.75 points
- ID
- HN-173-202101
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The coffee story
José Elías Santos Mancía
Finca El Matazano
I’ve been a coffee producer for 19 years. In fact, I started because my father had decided to use half a hectare of his land to plant some coffee trees, and I was intrigued. My dad never used coffee plants from a nursery. He simply got some seeds from a friend and planted them on his land directly.
When he managed to sell his first coffees at a reasonable price, I decided to use part of my own land to grow beans as well. I wasn’t immediately convinced, but little by little I converted all my land to growing coffee and now it’s all I have.
As I'm older now, my adult son helps me a lot. We do everything together, in fact. My wife helps out during the picking season; it helps us save money on pickers.
Coffee is sacred to me. It’s my family’s only source of income, so we depend on it entirely, and fortunately it’s also what we most like. As a drink, but more even as a job. My son and I both love working in the field, being outside all day, caring for our plants, and cultivating the best possible beans.
We’re very proud each time when one of our lots is sold to a roaster in a faraway land. It helps us stay aware that we are part of something bigger, something that generates income for other families too, and something that brings happiness to people, when they drink the coffee that we produced for them.
Our land is small though; I’d wish it were a little bigger. We own 2 hectares and we only grow Pacas and some IH-café90. I’d love to add other varieties, to further improve quality and lessen the risk of rust leaf.
But, we can’t complain. Our coffees are increasingly often appreciated at true value and we love the feedback we get!
The process
The beans are picked and then the unripe beans, leaves, or anything else that is not a ripe bean will be discarded. The next step is de-pulping in a machine that separates the beans from the husk. The de-pulped beans are still covered by a viscous substance called the mucilage. In the next step, this mucilage is removed and the parchment loses its mucous-like texture and becomes a bit less slick. For most of the coffees, the process of removing the mucilage takes around 12 to 24 hours, although this also depends on the temperature, the thickness of the mucilage, and the concentration of enzymes. Once the mucilage is fully removed, the coffee can be dried. Usually this is either in the sun or in a mechanical drier, or even a combination of both. Drying in the sun can either be done on large patios which have a concrete or similar underground, or on African beds. The beans are spread out in a layer which varies from 2 to 10 centimeters in thickness, and are being raked frequently to assure a uniform drying process of all the beans. It can take from five to ten days to reach the desired level of humidity, again depending on the meteorological circumstances. In large plantations, owners may opt for drying in machines that use hot air. However, this process requires great quality control as it may affect the quality if it is not done well, and it may also lead to high energy costs.More from this seller
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