Oast House, Honduras

This coffee originates from Sergio & Walter Romero, coffee producers in the third generation hailing from Corquin, situated in the Copan department of Honduras. The farm is located in El Cerro Negro village, renowned for its fertile soil, elevated altitude, and top-quality coffee. The brothers have spearheaded a shift towards quality in the surrounding region, advocating for ecological farm management, meticulous post-harvest processing, and maintaining cleanliness in their facilities.

Having worked on the farm since childhood, Sergio & Walter oversee 35,000 coffee plants spread across 10 manzanas (6.95 hectares). Currently, the plantation exclusively cultivates Parainema for production, while ongoing experiments involve Geisha, Icatu, and F1 Hybrids. and grading using a Pinhalese gravity table.

The coffee undergoes meticulous handpicking before cherries are moved to the patio for drying, followed by the completion of the process in a mechanical dryer after fermentation. Subsequent to dry hulling, the coffee undergoes hand sorting.

Acting as the primary source of income for the brothers, the farm also provides support to 30 local families engaged in estate work, assisting in both picking and processing. The cultivation of Parainema demands substantial nutrient levels for optimal production and expression of its finest quality. Given the commitment to a 100% organic approach, this entails extensive effort. Three formal fertilizations are conducted annually, utilizing a combination of manure, organic fertilizers, herbicides, and adhering to organic farm management practices.