Honduras - Belarmino Contreras Anaerobic Honey Parainema
|Bag Weight||69 KG BAG|
About This Coffee
This is an honey-processed, anaerobically fermented lot entirely comprised of select Parainema harvests from Belarmino Contreras's farm, "Genesis." After picking, cherries are fermented in sealed barrels for 72 hours, before being partially de-pulped and laid out in a solar dryer. During drying, the coffee is hand-sorted to remove defects.
Belarmino is a second-generation coffee producer; he grew up helping his father, and by 20 he was overseeing some of his farms. At 30, he set out on his own. His brother taught him about the preparation of micro-lots for the specialty market on his property outside the village of Las Flores. He has been continually working to improve processes and quality for nearly a decade.
|Country of Origin||Honduras|
|Producer Type||Single Estate|
|Dry Mill||Beneficio San Vicente|
|Processing Description||Anaerobic fermentation 72 hours, solar dryer|
|Bag Weight||69 KG BAG|
|Bag Type||Grain Pro / Ecotact|
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 , , Bourbon, Typica, and Pacas.
- Region Santa Barbara
- Farm Name Genesis
- Producer Type Single Estate
- Dry Mill Beneficio San Vicente
- Processing Honey Processed
- Processing Description Anaerobic fermentation 72 hours, solar dryer
- Bag Type Grain Pro / Ecotact
- Plant Species Arabica
- Variety Parainema
- Min Growing Altitude 1500m
- On Sale No
- Top Lot Yes
- Status Spot
- Coffee Grade HND CA WA SHG
- CTRM Contract Number P611284-3
- Country of Origin Honduras
- Warehouse Continental NJ