Honduras Santa Barbara - Los Baide Microlot

As per sample

Bag Weight	69 KG BAG
Harvest Season	2021/22
Status	ETA Sep 2022
Lot Number	P608867-2

Alameda, CA: Out of Stock Bag(s)

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About This Coffee

Jose Adin Baide, farm owner of Los Baide microlot, was taught from a young age by his father everything he knows today about the management and upkeep of coffee plants. When he was just 15 he began working in a small plot of land growing coffee, taking seedlings that grew from under old farms.

Over the years, Jose Baide has been able to recover lots that belonged to his father and officially become the producer he is today. For many years he struggled through difficult times, as conventional coffee prices haven't always been great for him. After the arrival of specialty coffee, he found a sense of relief and was able to produce enough to provide for his family and livelihood.

Coffee from Los Baide microlot is depulped the same day it is picked, before dry fermenting for 14-20 hours. Coffee is then taking to the solar dryer, where it dries for 12-15 days and is moved every 15 minutes by Baide himself.

The farm covers a total area of 2.5 hectares, and grows at an altitude of 1400 meters above sea level. Varietals present include Ihcafe 90, Pacas and Parainema.

Country of Origin	Honduras
Harvest Season	2021/22
Coffee Grade	HND CA WA SHG
Bag Type	Grain Pro / Ecotact
Processing	Washed
Variety	Parainema

Region	Las Flores, Santa Barbara
Farm Name	Los Baide

History of Coffee in Honduras

Prior to 1900, coffee was essentially a garden crop in Honduras, grown on small lots of land and traded within the country for internal consumption. Less than 10 percent of the coffee harvested was exported in 1894. By 1900, exports had more than doubled, but banana was still king. A decline in banana production over the decades coincided with a slow but steady growth in coffee production. Today, Honduras is the largest coffee producer in Central America, exporting more than 5 million bags last year, and is one of the largest exporters of specialty grade coffee.

Growing Coffee in Honduras

Honduras is somewhat unique in that it experienced the most significant growth in export volume after the emergence of the specialty coffee industry, so new farmers and new mills begin with quality as their goal. Coffee is now pervasive in Honduras, grown in 210 of the 298 municipalities and throughout central and coastal highlands within six districts identified as Coffee Regions. Starting in the north and moving south, the regions are Copan, Opalaca, Montecillos, Comayagua, El Paraiso, and Agalta. More than 60 percent of Honduras coffee is grown above 12 hundred meters and as high as 16 hundred. Almost 90 percent of Honduras coffee is grown on small (less than 153 bags) and medium (between 153 and 766 bags) sized farms. Virtually all Honduras coffee (over 90 percent) is washed and sun dried. Plant varieties include Cautuai, Caturra, Bourbon, Typica, and Pacas.