Farm info

Eucebio Aguilar began his coffee career at a young age working as a coffee picker on the farms in his neighboring communities. Little by little his passion for the crop grew, and eventually he asked his father to lend him a small plot of land on which he could cultivate coffee. After his first years were successful he was able to save enough money to purchase the property that is now his La Rinconada farm in Caona, San Andres, Lempira. He planted coffee across the entire property, working at first producing conventional coffee.

The area of San Andres, Lempira is an important coffee region in the country, known for the productivity of its farms and the dense, consistent coffee beans that are grown here. Located in the foothills of Mount El Congolon, semi-deep sandy loam soils with high concentrations of organic matter provide ideal conditions for coffee production. Here, coffee holds significant cultural value, and is the driving force behind the local economy.

In 2021, a neighbor introduced Eucebio to specialty coffee. As his property had great potential for quality production, the neighbor guided him on how to cultivate and prepare specialty microlots, as well as introducing him to Exportadora San Vicente. Since then, Eucebio has been able to connect with the broader specialty coffee market, and is happy to know that his coffee is getting the value and recognition that it deserves.

This blend of Catuai and IH90 coffee underwent Washed processing. Coffee cherries were rested overnight after being harvested and were pulped the following day. The pulped coffee was then dry fermented in a concrete for 24–36 hours. The fermented coffee was then washed three times with water to remove all of the mucilage from the parchment. The washed parchment coffee was then dried on tarps in full sun exposure for 15–18 days.