Honduras - Marta Licida Vasquez Melgar

Toffee, honey, graham cracker, chocolate, raisin

On Sale

Bag Weight	69 KG BAG
Harvest Season	2021/22
Status	Spot
Lot Number	P609556-9

Alameda, CA: Out of Stock Bag(s)

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About This Coffee

Marta is the eldest of 14 siblings whose both parents were farmers of basic grains. From a very youngage, Marta always had an interest in commerce so she learned to prepare candies, lollipops, other traditional sweets and also about sewing and bakery. In 1987 she bought her first plot of land in San Sebastián, encouraged by a producer friend. Since then, Marta has acquired more lands little by little and focused on producing coffee for a living. Over time, Marta has improved her processes throughout the years by building concrete patios and a covered raised bed to dry coffee. In December 2020, with the help of Bon Café, Marta acquired an ecological wet mill to process her coffee. This allows her to depulp and to wash the coffee all at once, saving a lot a time and most importantly, water. This change reaffirms Marta’s committed efforts to quality and protection of the environment.

Country of Origin	Honduras
Harvest Season	2021/22
Coffee Grade	HND CA WA SHG
Bag Type	Grain Pro / Ecotact
Plant Species	Arabica
Processing	Washed
Variety	Bourbon, Catimor, Red Catuai, Yellow Catuai, IHCAFE 90, Lempira

Region	San Sebastian, Lempira
Farm Name	San Jose del Pito
Soil	Clay

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.