HONDURAS SAN RAFAEL

ABOUT SAN RAFAEL COFFEE

This coffee comes from the San Rafael farm owned by Norma Iris Fiallos. The plantations are located in the city of Los Limos in the municipality of Corquín. Beans from this region are marked with the special geographical indication (GI) Honduran Western Coffees (HWC). Norma Iris grows coffee trees completely in the shade of a coniferous forest, which creates a special acidity of the soil and ensures a unique taste of the cup. The farm follows the rules of organic farming, so San Rafael has the appropriate certificate.
Norma Iris is one of over 200 production partners in the Aruco cooperative, which was founded in 2006 by 14 Corkin farmers.
The Aruco company provides technical and financial assistance to all members of the cooperative and provides marketing of green grain at the international level. This approach ensures high labor productivity and environmental sustainability in production, and also contributes to the comprehensive development of families in the region. In addition, Aruco supports local educational and social projects, health care centers.

NATURAL PROCESSING

After picking, the berries are washed and cleaned of floaters. The most ripe and high-quality
cherries are sent to the patio, where they are spread out evenly to dry, regularly
mix and calibrate. Special canopies are used for drying
by land – the so-called “African beds”
.
Natural processing lasts about 3-4 weeks and is one of the longest methods. Coffee is dried until the skin of the berries acquires a pronounced dark color, and the grain is completely separated from the dried pulp, which is checked by the characteristic tapping of the grain in the middle of the dried shell.

The moisture content in the grain should reach 12%. At this stage, it is important to thoroughly mix the berries and select defects.
After drying, the berries are collected in bags so that the grain can exchange moisture.
At the last stage, the grain is sent to the Haler to remove all the upper layers. The finished coffee is packed in 69-kg jute bags with GrainPro protection and sent for export.

San Rafael HONDURAS

The cooperative has its own processing station, equipped with modular sections for washing processing and drying. In the fermentation process, ecological equipment is used, which minimizes water consumption, and hot air for drying the grain is obtained by burning coffee husks in special ovens.