The farm, Finca La Misión, is located in the Francisco Morazan Department of Honduras, just North of the capital city, Tegucigalpa. It has ties with a church located in the capital, which uses the profits made from this farm to help plant new churches throughout the country of Honduras. During each harvest season (beginning around late October), the farm is able to provide jobs for over 50 people in the surrounding communities. During the season, it is common for the workers to sleep on the farm in the onsite housing. Melvin, the farmer who oversees the finca, (pictured below in the white billed hat) will often take the time to have a bible study with the workers during the times that they are not working on harvesting the coffee.
Melvin has an undergrad degree in agricultural engineering and a masters degree in coffee engineering. His dedication and passion show in the results that they have been able to achieve. This farm has been producing for a few years now, and has consistently produced great coffees. They plant many varieties of coffees, and sort them into micro-lots. And we are excited to offer a few of their different varieties throughout the year.
At Finca La Misión, Melvin and his team are constantly looking to continue perfecting their coffee as well as grow to produce more coffee and therefore more jobs as well. Currently they have over 140,000 coffee trees planted and that is only about half of the land that is available at the Finca. In addition to coffee, they also grow bananas and plantains as well as fine wood such as mahogany and cedar.
Two of the varieties that we offer year-round are the Parainema and the Lempira. The Parainema variety is a hybrid also developed to help combat the issues with leaf rust in Latin America. Honduras has broken the Cup of Excellence record the last two years in a row, and most recently the winner was this variety. We are waiting to receive a cupping score back from the Honduran Coffee Institute, however we can tell you this is a smooth coffee with fruity notes and a thick syrupy body. The Lempira variety was developed in Honduras to help combat the issues with leaf rust. It is a sub-hybrid between Timor and Caturra. It has high natural caffeine content, which helps produce good crema making it ideal for espresso.
The farm is also taking steps towards sustainability. In the picture below, Melvin is standing next to what is called the pulp or cherry of the coffee bean, which is the outermost part of the coffee bean. This is often disposed of as trash, but here they are drying it out and will be using it in the upcoming season as a natural fertilizer.