£14.70 GBP
Cristian is part of the 3rd generation of coffee farmers in his family, located in Siguatepeque city. His farm, called Tio Juan which translates to “Uncle Juan”, is located at 1760 metres above sea level. Cristian, previously a dentist, is now in his 50s and alongside farming he is also a roaster and owns a coffee shop. Cristian is very passionate about coffee.
At Tio Juan, ripe coffee cherries are handpicked only when they reach a Brix degree over 18. The cherries are then fermented for 48 hours or until reaching an acidity of 4pH. The cherry is then washed, leaving only the coffee beans and lastly, the beans are sun-dried on raised beds for 13 days.
Cristian is a member of the cooperative COMSA, who also operate a dry mill and export the coffee from their smallholder farmers.
Café Orgánico Marcala (COMSA) was founded in December of 2001 with a vision of creating new and alternative development opportunities for small-scale coffee farmers in the region of Marcala, Honduras. The organisation originally brought together 69 small-scale farmers of Lenca origin who were interested in selling their coffee collectively under the umbrella of a rural credit union.
Today, COMSA is 1,200 members strong, with a waiting list of producers still hoping to join the organisation. Their lead farmers continue to demonstrate effective, regenerative organic practices that are both improving productivity and protecting their plants from common diseases.
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TIPS
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