HONDURAS: Marcela Valle - Women's Producer - Direct Trade Microlot (FAIRTRADE - ORGANIC- RFA) - 100% Arabica

Regular price £8.50
/
Tax included.


  • Country: Honduras
    Producer: Marcela Valle
    Farm: Fincas La Virgen & Del Las Cumbres (Mercedes)
    Co-Operative: Cafesmo (Cafes Especiales Mercedes Ocotepeque
    Elevation: 1200 - 1600 MASL
    Varietal: Obata
    Process: Fully Washed
    Tasting notes: Apricot, Honey and Milk Chocolate.
    SCA Cup Score: 85




    We have another Central American coffee to shout about. Here are 3 reasons to be cheerful about this Honduran coffee:

    1) It's directly-sourced from Marcela Valle's microlot, part of the Cafesmo Co-operative in the Mercedes region

    2) It hails from an all-women producing farm (just look at the care taken in the drying stage in the video above)

    3) It is certified as Organic, Fairtrade and Rainforest Alliance


    With apricot and honey notes, complimented with a smooth milk chocolate aftertaste, this Honduran coffee is sure to be a firm favourite of the winter season.

  • Honduras – Marcela Valle

    Country: Honduras
    Producer: Marcela Valle
    Farm: Fincas La Virgen & Del Las Cumbres (Mercedes)
    Co-Operative: Cafesmo (Cafes Especiales Mercedes Ocotepeque
    Elevation: 1200 - 1600 MASL
    Varietal: Obata
    Process: Fully Washed
    Tasting notes: Apricot, Honey and Milk Chocolate.
    SCA Cup Score: 85


    Description

    Marcela Valle is part of a co-operative in Mercedes, Honduras - Cafesmo (Cafe Especiales Mercedes Ocotepeque) allowing small groups of farmers to sell their nano and microlots internationally, without all the grief of being a single farmer - it also brings protection to both buyer and seller. These small lots of coffee are grown across 42 Hectares of land with bananas, oranges and limes, also growing in this plantation, to give the coffee shade to grow under and prosper under.



    Marcela's Story

    I started to work as a coffee producer only five years ago, but I grew up on our finca with my family.

    My grandfather built a nursery for new coffee plants in the patio of our home when I was little, and I was fascinated by it right away, so I always wanted to help him. And my father often took me to our finca when I was a child. 

    I still remember how much I loved being there. Now, I’m a civil engineer, but first and foremost I am a coffee producer. A bit like my dad, who has been a teacher at our local elementary school during his entire career, but who was always at our finca when he didn’t stand in front of the classroom.

    In 2020, I participated in a series of workshops organized by Cafesmo, to learn how to prepare specialty coffees and it was an extraordinary experience. Maybe, because I am an engineer, I have a brain that loves science and technique, and preparing a great specialty coffee is about exactly that.

    My brother – who is also an engineer – and I immediately started to work on a solar dryer and a few months later we had built one with 324 removable African beds. This makes it a lot easier to move coffee from one layer or one corner of our solar dryer to another, so we can accelerate or slow down the drying process depending on the conditions and particularities of each lot. 

    So, while I still work as an engineer, I am now back in our finca a lot more than before. The mood is just too attractive to stay away. The climate is cool and my co-workers kind. They smile more often than office people too. On our finca, I’m now in charge of micro-lots and processes.

    And when the sun goes down behind the hills that surround our land, I love to sit down quietly with my last coffee of that day, one that I made, literally from crop to cup!

    Processing

    When the beans are picked we will first depulp them, and leave them in the water for a few hours. After that, we will wash them and remove floating beans and any other beans that do not meet requirements, like beans that are too small, and also leaves and bits of branches that may have been picked inadvertently. Once the beans are washed, we leave them to dry on the patio, for at least a full day, or two if it's not very sunny. Then, we move the beans to our solar dryer. Because it's relatively fresh in our area (in the middle of a pine wood, at 1,250 meters), it takes at least 15 but often up to 25 days to give the beans enough time to reach 11% to 12% humidity. When the beans have reached that point, we bring them to Cafesmo for quality control. The Cafesmo Q grader cups the coffee and determines the quality profile. After that the coffee is stored at the Cafesmo facilities at 1,400 meters - on pallets and never directly against a wall - until it's brought to the export facility and readied shipment.

This year we won a Great Taste Award and are a National Finalist in the Rural Business Awards

Rinaldo's is so much more than speciality coffee and fine tea. We offer all manner equipment and training solutions. The sourcing of our materials and products is ethical and fully traceable. Our packaging is 100% plastic and foil-free. We love what we do. We're highly skilled, yet always eager to learn more from you. We have so much fun at work. How cool is that?