José Danilo Fuentes - Honduras
Region: Las Casitas, Copan, Honduras
Owner: José Danilo Fuentes
Varietal(s): IHCAFE 90
Processing method: Washed
Jose Danilo Fuentes Medina is the owner of a small farm in las Casitas, Corquin. The farm area is less than one hectare and is planted entirely with obata variety, which Danilo chose for its high yield and good cup quality. Danilo bought the land in order to raise pigs, but decided that a good use for the manure would be in a coffee farm and integrated that into the pig farm. Sales of pork remain his primary income source, but now that he is producing micro-lot quality coffee, his coffee is able to justify the investment he made.
Danilo also works as a technician with Aruco, as he is a trained agronomist, so knows a lot about farm management, organic agriculture and coffee quality. It has alway been his dream to own a farm and he named it El Duende which translate to 'elf' as he feels this farm is like finding his pot of gold at the end of the rainbow to him.
The producers will receive about 70% of the FOB price for their micro lots.
This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree. All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.
The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures. The coffee is pulped and then and left to ferment overnight before then being washed and cleaned again. The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned.