Hector Ventura Honey Process Honduras Santa Elena
Hector Ventura Honey Process Honduras Santa Elena
Hector Ventura Honey Process Honduras Santa Elena

Hector Ventura Honey Process Honduras Santa Elena

Regular price $26.00
Unit price  per 

We are thrilled to announce our newest coffee release and producer partner, Hector Ventura!

This relationship comes from Catracha Coffee Co. a non profit started by Mayra Orellana-Powell in her home community of La Paz, Santa Elena, Honduras. Catracha looks to recognize the efforts of small producers through traceable single farm micro-lots and transparent individualized profit sharing determined by the quality of each producer’s coffee. Go to their website https://www.catrachacoffee.com to find out more!

Our release from Hector's farm is a 5 bag micro lot exclusive to Souvenir. This light-medium roast has flavor notes of red apples, caramel chocolate, cinnamon sugar with a nice thick body. Very similar to our previous Costa Rica Cloza Estate. This bag will be $26 mostly to pay Hector properly for his delicious coffee, but the last dollar on every bag will be a "Third Payment" for Hector and other producers in Santa Elena. Typically, Catracha pays farmers twice for their coffee. First when the dried coffee parchment is delivered and second when the coffee has been sold in the specialty coffee market (part of their profit sharing initiative). The Third Payment will be split three ways. One part goes straight back to Hector, one part would be used to increase the wages of coffee pickers, and the third part would be used to create an emergency medical care response fund to help producers who are dealing with unexpected expenses from a medical emergency.

Hector produces coffee on his 2.5 acre farm called El Naranjo in the community of Tapuiman. He lives in the nearby community of Sisiguara with his wife and 3 children. For the last three years he has been working with Catracha Coffee Co, improving his farm management practices using lime to control the pH of his soil, fertilizing with organic compost, and spraying organic fungicides to control levels of leaf rust. This is the first year that Hector has been able to process enough coffee for a single-producer micro-lot. Hector plans to use the extra income from the sale of his coffee to pay for more farm improvements.

Region:  Tapuiman, Santa Elena, La Paz, Honduras 

Altitude: 1450 masl 

Process: Pulped natural (Honey) and dried in the sun on elevated tables 

Variety:  Catuai - 6000 plants – 6-8 years old 

Harvest: January-March 

Soil: Clay minerals