HONDURAS Carlos Alfredo Estevez
ananás, mango, jahoda, trstinový cukor
Carlos Alfredo Estevez is a second generation coffee farmer from the Corquin area of Copan. Carlos is a trained agronomist and started out with Aruco as a technician, visiting farmers and giving training on farm management. Four years ago when Falcon started the quality uplift project in Honduras, Carlos was appointed as manager of micro-lots and specialty coffee. This has seen him learn about all aspects of coffee quality, covering plant nutrition through to innovative fermentation and drying methods, all in order to coax the most out of the coffee in the area.
Having seen the success of the micro-lot project, Carlos decided to buy new land. He found land in the higher lands in the area, all above 1450masl, where coffee quality is higher. Carlos grows caturra, lempira, parainema and Ihcafe 90, some of which was recently planted and some was already growing when he bought the land. The name of this farm is El Supte.
The mill is also at 800 masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already
The cherry is cleaned and washed and then floated to remove any immatures.Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue ferment and macerate in the barrels for different times. In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill. This was macerated for 90hrs.The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.