Honduras San Jorge

Coffee Story
Producer Hotilio Hernandez is one of the earliest smallholder growers to enter the Specialty coffee market in the Banaderos hamlet of the La Paz region. In 2009, Hotilio worked alongside his father at their farm to produce a lot for the Cup of Excellence competition, which obtained 11th place. This early success motivated him to dive into specialty coffee production. He bought his farm, San Jorge, and started producing his coffee to produce more quality lots that would bring him in contact with international buyers.

Hotilio uses only spring water sourced from the Comayagua mountains for his processing. On his farm, cherries are picked at peak ripeness, floated, and hand selected to remove any damaged or underripe cherries. Once floated, cherries ferment for 24 hours before being de-pulped and undergoing a dry ferment of 48 hours. The seeds are then rinsed and placed on raised beds in full sun, where they dry for 18-20 days until reaching 10.5% moisture.