Single Origin: Honduras Finca Joconte

The Honduras Finca Joconte Coffee Story

Balbino Cortez Pérez is a dedicated coffee producer who inherited his passion for coffee cultivation from his father. His family has been involved in coffee farming since 1990, and as a young man deeply committed to the craft, Balbino strives to produce high-quality coffee beans. Each day, he approaches his work with enthusiasm, leading his employees in cultural activities on the farm and personally inspecting the plantation to identify and address pests and diseases promptly.

His farm covers 8 manzanas (approximately 14 hectares) and employs six permanent workers, with an additional 30 seasonal workers during the harvest period. Balbino cultivates several premium coffee varieties, including IHCAFE 90, Anacafé 14, Lempira, and Arará. The cultivation practices are aligned with the phenological stages of the coffee plants, involving various cultural activities throughout the year. These include tissue management, soil sampling to assess nutritional needs, and three rounds of weed control annually without the use of pesticides. Plant health is maintained through practices such as sucker removal, shade regulation, and the application of organic fertilisers made from coffee pulp and other nutrient-rich by-products. Harvesting is conducted by hand to ensure the selection of the finest cherries.

The entire farm operates under shade, which contributes to the quality of the coffee and promotes biodiversity. Balbino applies organic fertilisers three times a year, using mixtures fortified with nutrients derived from coffee and other sub-products. After harvesting, the cherries are taken to a wet mill where they are washed to eliminate impurities. They undergo anaerobic fermentation in barrels for 72 hours before being transferred to solar dryers. The drying process lasts between 20 and 29 days, with temperatures maintained at 24 degrees Celsius to prevent over-drying and preserve quality, bringing the moisture content down to 11%.

Upon completion of the drying process, the coffee is stored in a warehouse at Balbino's residence. It is kept under controlled humidity conditions to prevent moisture increase, using GrainPro bags for optimal preservation. The water used during processing and for family consumption is sourced from a natural spring. The family is committed to environmental stewardship, planting trees annually for restoration purposes. Efforts are made to minimise water usage during processing, and plans are in place to acquire an eco-friendly wet mill to further reduce water consumption.