Cresencio – Honduras


Variety : Pacas
Process : Washed
Farm : Santa Maria
Location : El Cedral, Santa Barbara
Altitude (masl) : 1600
Soil : volcanic
Average Annual Rainfall(mm) : 750
Size of farm : 3,80 hectares
Harvest season : January to June

About the farm

Cresencio Izaguirre is a second-generation coffee farmer from Honduras. His farm, Santa Maria sits on the hillside of the mountain range in Santa Barbara and cultivates Pacas. Since the first time we had Cresencio’s amazing coffee, he has grown the size of his farm from 0,7 hectares to 3,8. He is also constructing a water mill together with his mother and brothers, who own farms next to Cresencio. He and his family work closely together with the famous Moreno family and have so far been using their premises for processing.

El Cedral is a challenging area to process coffee cherries due to the closeness of the jungle and thus rains. Especially the drying process is demanding and needs to be precisely controlled. After harvesting the coffee cherries are then processed at the neighboring Moreno family’s wet mill while construction works for Cresencio’s own family’s wet mill are ongoing. The Moreno family works together with their neighbors and share their facilities and knowledge thus helping the El Cedral community to produce and prepare better quality coffee. These sometimes problematic climate conditions and altitudes play a vital part in making the coffees from this area particularly interesting. The coffees cup with flavor attributes not found anywhere else in Central America.

Collaborative Coffee Source and Honduras

Our green coffee supplier, Collaborative Coffee Source started working with the farmers in this area during the 2005 Cup of Excellence. Since then they have purchased coffee from over 20 different producers in Santa Barbara through and an amazing exporter company called San Vicente. Together they have built many long-lasting and strong relationships with the farmers, such as Cresencio and Moreno Family. The area has become recognized namely by some of the very same producers CCS has developed close ties with.

Santuário Sul – Brazil


Farm : Santuário Sul
Farmer : Luiz Paulo Pereira
Variety : Sudan Rume
Process : Anaerobic
Region : Carmo de Minas
Altitude (masl) : ~1250m
FOB : 11,02$ / kg

Santuário Sul is a new project by a long-time coffee producer Luiz Paulo Pereira. He started the project in 2013 in collaboration with Camilo Marizalde from Colombia and Ivan Solis from Costa Rica. The farm currently has 30 hectares of land in coffee production, and they aim to expand to 70 hectares very soon. “We want this farm to be different”, Luiz Paolo says “If we do the usual things, it’s just another farm in Brazil. We are bringing together Brazilian terroir with Central and South American styles.”

The project had an ambitious start with 25 different coffee varietals, making it the biggest coffee garden in Brazil. One of the first harvests was from the variety Sudan Rume. They also have SL28, Gesha and other varieties which are very untypical to Brazil.

Sudan Rume is an heirloom type of Arabica coffee plant that originates on the Boma Plateau of Southern Sudan near the border with Ethiopia. Plant breeders have long used this cultivar of Arabica when creating new varieties of coffee plants because of it’s high cup quality. It’s often crossed with high yielding disease resistant varieties because these attributes, unfortunately, are lacking from Sudan Rume. For this reason, it’s very uncommon to have this variety as a stand-alone.

Their experiments and innovations didn’t stop with varieties but includes also differetn processing methods such as anaerobic fermentation.

Anaerobic Processing

Pickers pick the cherries by hand to ensure perfect maturity. The team washes the cherries as they arrive at the station and then measure the Brix levels* of the cherries. If they are higher than 23, the cherries are used for anaerobic fermentation, if lower, they are destined to become naturals. The selected cherries are placed in the adapted dairy tank for 60 hours without any movement, then the tank is opened to check the PH level. When the PH of the mucilage inside the fermenting cherries reaches 4.5, it is time to take them out.

After fermentation, the cherries are removed and left to dry with the cascara still intact. Drying takes between 18 to 21 days, depending on the weather. The resulting cup is the perfect combination of washed and natural: clean, bright, full of fruit and sweetness.

While Luiz Paulo notes that they are still learning, the initial experiments were so successful that they have installed tanks of three other sites: Fazenda Irmas Pereira (2000 liters), Alta Vista (2000 liters) and Pedralva (5000 liters). This is part of the Carmo Coffees approach to produce unique and delicious coffees year after year.

*Brix level=percentage of solids, such as sugar and minerals, present in the juice of a plant

Genesis – Costa Rica


Producer : Oscar Adan Mendez Acuna and Olga Marta Porras
Farm : Genesis
Region : Naranjo, Alajuela, West Valley
Variety : Villa Lobos
Process : Honey
Altitude (masl) :1650-1700m

Genesis is a magically beautiful farm owned by Don Oscar Mendez and his wife Olga Marta Porras. The farm sits on a hill in Naranjo region in West Valley overlooking a valley below at an altitude around 1700m. Coffee trees are scattered around the farm, not in straight lines but more as they would be in the wild, between bushes of colorful flowers and fruit trees.

The farm is a true family business. Oscar’s grandfather first purchased the farm decades ago leaving it to Oscar’s mother and then eventually on to Oscar. Today Oscar’s own daughter, Pilar takes part in running the farm with her parents and her two children. For the Mendez family, the farm is not a business to make a lot of money out of but a business that lets them leave and work together as a family and their plants in harmony with nature. To the family, the name Genesis represents a new beginning, starting fresh together with nature and the plants. They follow a very holistic approach in their lives and the way they operate the farm. Oscar says they are “organic by conviction, not by certificates”.

They also run an on-site micro-mill where they process their own coffee cherries and meticulously dial in the nuances of the various processing methods and varieties. This helps them maintain and even increase the high quality of the coffees they produce.

We are really happy to be representing this farm. You can expect to see their coffees on our selection also in the coming years.

Honey Process

Honey process is a coffee processing method in between of natural and washed. In this method, you remove the skin and pulp of the cherries before drying them but leave the mucilage to cover the bean inside. Natural method dries the whole cherry together with the skin and pulp whereas in the washed method the even the mucilage is removed before drying.

There are various stages of honey processing such as black, red and white. The names come from the color the cherries turn into during the drying process caused by the amount of sunlight they get during the drying process and therefore the time they spent drying. The more sunlight they get the less time it takes to dry and the lighter the color will be.

Honey process is a quite common method in Costa Rica. It tends to give the coffees more sweetness and some more mature fruit flavors compared to the fully washed method.