Honduras Jesus Humberto Estevez Lopez
Aroma: Fine and Floral. Yellow fruits, light-brown caramel
Flavor: Soft and delicate. Yellow fruits, peach, apricot and light-brown caramel. Oily body. Well-balanced with long and nice aftertaste.
History of the farm:
Jesús Humberto Estévez is coffee farmer in the community of Corquín Copan, Honduras. He is 45 years-old and has been working in coffee farms since the age of 6. He is married with 6 children and has dedicated his life to coffee production and farms management. Apart from coffee, he is also producing basic seeds.
Jesús is member of the company ARUCO through which he can receive financial support for the construction of solar dryers and other kind of material to improve coffee quality. He produces the varieties of Caturra and Catuai. The microlot “Jesús Estevez” from El Corral Farm is a washed Catuaí. The farm has an altitude of 1500 m.a.s.l, located in Cuchilla del águila, Corquín Copán. The farm size is 2,11 ha.
The farm has been initiated 10 years ago, improving the quality year after year thanks to good agricultural practises: regular prunes, natural fertilizations, parasite and diseases monitoring, shadowing regulation… all this process with the support of ARUCO and coffee experts from IHCAFE (Honduran Coffee Institute).
Jesús supervises the work of all his employees to give the coffee the best possible care. In addition to his 6 sons, the farm counts with the help of 8 permanent workers and aroud 15 more seasonal workers during the crop time..
It runs from November and December for lower altitude coffees up to January/Februrary for microlots cultivated at higher altitude. Every worker collecting the cherries uses a specific basket fixed to his hips to avoid any loss of coffee cherry. Only the ripe fruits are taken from the trees. The bean shall be detached without pulling off the stalk to ensure good crops in the future. Workers are trained to cut the cherry and to avoid tree branches to be broken.
The day of the recollection itself, the coffee cherries are brought to the wet mil where they will be processes. The beans are pulpes and left to fermentation in cement piles, not higher than 0,50 cm. The fermentation takes between 16 and 18h until reaching the optimal mucilage removal point. It is then washed three times and then left one hour more in clean water. It is then ready for pre-drying phase under the sun in wood strainers.
Efficient and sustainable use of wáter resources:
Use of rainwater collected in May and June and in November-December.
Use of a solar dryer located at an altitude of 1300 m.a.s.l in the area of Potrerillos, Corquín Copan. Aftewars, it is introduced in plastic dome-type coffee dryers to protect from direct sunrays but maintaining the beans at a sufficient temperature and with a sufficient wind to remone the humidity.
The drying process takes around 25-30 days, depending of the relative humidity and the climate conditions. The humidity level shall reach 11,5% to 12%. After resting 18h in the shadow, the coffee is put in Grain Pro and nylon bags to rest in a fresh and shadowy place.
After the recollection, the coffee is packed in 60kg nylon bags and transported to the warehouse by clean trucks to avoid any possible contamination of the beans by gasoil or any dangerous product.
Fruity, Light-Brown Caramel, Sweet, , Yellow Fruits
GrainPro Bags 69kg