Prepare to be impressed by this Honduran from the Catracha Community. Owing to the meticulous care with which it was grown, harvested and processed, you'll discover plenty of sugar cane sweetness and an explosion of fresh fruit notes in the cup, including pineapple, peach, and mango. An effervescent acidity, medium body, and silky finish round out the appealing cup profile.
Catracha is a collective of coffee growers in Santa Elena village, as well as a nonprofit that invests in the community to improve the prosperity of farmers while building an emerging terroir. This ambitious project is fueled by a passion for the people through an innovative spirit and a multifaceted approach.
This Catracha microlot is from grower Adan Hernández Amaya who has been farming coffee for more than a decade. Adan and his wife Juana and their three children operate a four-acre farm aptly named El Esfuerzo (“effort”). Like many of the Catracha farmers, Adan and Juana rely on their coffee sales for the vast majority of the household income.
The keystone of the Catracha model is to return 100% of the profit made on the sale of the coffee to the farmers which, in turn, creates opportunities for investment and growth. In Adan’s case, he has used past profit sharing resources to build his own micromill on site, adding value to his harvest and allowing for a higher degree of quality control. Catracha organizers credit this young farmer’s dedication and nurturing personality for the excellence of his harvest.
Grower: Adan Hernández Amaya and family, Finca El Esfuerzo; Catracha Coffee
Region: Aguanqueterique, Santa Elena, La Paz, Honduras
Harvest : November - February
Altitude: 1664 meters
Soil: Clay minerals
Process: Depulped, fermented, and fully washed, then sun-dried on a patio