Honduras Las Moras Espresso

Coffee Story
Grown in the Guaspololo hamlet on the ridge of the Comayagua mountain range, Marino Santos is one of the 13 smallholder growers who started working with our inspiring importer Semilla to take their first steps to process their coffee to parchment for international sale this year. Marino purchased his small 1.5-hectare farm, Las Moras, in 2015, and this 10-bag lot represents Marino's entire production for the harvest year. Marino sustains his own farm's output by picking on other larger farms. Once freshly picked at peak ripeness, Marino carries his coffee on a mule for thirty minutes to the beneficio (washing station) Marino rented. Here, the cherries are floated and then left to ferment for 24 hours before being depulped when the seeds then undergo a dry ferment of 24 - 36 hours. Once complete, the coffee is washed and then moved to solar dryers, where Marino's son oversees the drying, moving the parchment every 20 minutes for 25 days. The dried parchment is stored in Grainpro until milling.