Honduras - Anastacio Benitez Diaz (2022 Crop) Covoya Coffee

Bag Weight	69 KG BAG
Harvest Season	2021/22
Status	Spot
Lot Number	P609557-10

About This Coffee

Anastacio is a producer from the community of Gualdalla, a very humble village located in the municipality of San Sebastian, Lempira. At the age of 15 years old he planted his first coffee trees on a half-hectare in an area called El Izote and by 1998, he had harvested the first cherries. Today, Anastacio, his parents and brothers are engaged in the production and trading of coffee, which now sums up 14.79 hectares of production. They have also improved the processes throughout the years by using a wooden wet mill and building concrete patios and covered raised beds to dry coffee. In December 2020, with the help of Boncafé, Anastacio acquired an ecological wet mill to process his coffee. This allows him to depulp and wash the coffee all at once, saving a lot a time and most importantly, water.

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, Pacas, Red Catuai, IHCAFE 90, Lempira

Region	El Remolino, San Sebastian, Lempira
Farm Name	El Izote
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

Anastacio is a producer from the community of Gualdalla, a very humble village located in the municipality of San Sebastian, Lempira. At the age of 15 years old he planted his first coffee trees on a half-hectare in an area called El Izote and by 1998, he had harvested the first cherries. Today, Anastacio, his parents and brothers are engaged in the production and trading of coffee, which now sums up 14.79 hectares of production. They have also improved the processes throughout the years by using a wooden wet mill and building concrete patios and covered raised beds to dry coffee. In December 2020, with the help of Boncafé, Anastacio acquired an ecological wet mill to process his coffee. This allows him to depulp and wash the coffee all at once, saving a lot a time and most importantly, water.