ArturoRomero is the owner of the farm San Isidro, located in the Celaque area of the Copan region of Honduras. The farm is 10 hectares, most of which is in coffee production but under natural forest, and has been handed down to Osman from his parents. The main variety grown is catuai, but Arturo has been planting rust-resistant varieties such as Lempira, IHCAFE90 and Parainema, mostly for their high production.
Arturo is a trained agronomist and is an important member of the Aruco cooperative, managing production and administration. Arturo was one of the first producers within Aruco to start producing micro-lots and to try new processing methods, and so was influential in the success of the spread of quality improvements throughout the coop.
The cherries were delivered to the aruco mill where they were sorted and cleaned before being macerated in tanks for 90 hours, after which they were dried on raised beds.
The producers will receive about 70% of the FOB price for their micro lots. This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree.
This lot is a natural that was macerated for 90 hours before being dried on raised beds. All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl 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.
The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.