ORIGIN: LAS FLORES, HONDURAS
ALTITUDE: 1,600 MASL
NOTES: CHAMOMILE, BLACK TEA, ALOE VERA
Kenia is a woman who comes from a large family of coffee producers - her mother, father and brother all produce coffee. From the age of 10, Kenia was helping her dad on the farm. As the oldest child, she did many jobs on the farm, from fertilizing, to preparing the nurseries. At 22, her father gave her a big chunk of his farm for her and her husband to take care of. They worked hard at the farm and 4 years ago started producing lots of specialty grade coffee.
One of the biggest challenges to producing coffee in this area is poor infrastructure. During the harvest, there is a time crunch to get the coffee to the mills quickly as soon as it is picked. Poor conditioned streets and harsh weather makes this veery difficult.
Kenia grows 100% catuai on her farm. After picking and harvesting, it is dry fermented from 24-30 hours. It is then washed 4 times before drying. The coffee is then transported to a parabolic drying facility, where the beans are moved every 30 minutes to promote more even drying. The coffee dries for 12-18 days, and is hand-sorted for visual defects during this entire time.
Kenia strives to produce a lot of coffee to submit to the Honduran Cup of Excellence competition next year. This is our third year working with Kenia and each year her coffee continues to wow us.