This is a washed SHG microlot from producer Francis Garcia's farm 'El Guayabillo' in Celaque region of western Honduras.
Finca El Guayabillo is a 15.4ha farm in the San Sebastian, Lempira, owned and operated by Francis Geovanny Garcia. Situated at 1,850masl, the main varieties cultivated are Catimors like IHCAFE 90 and Lempira as well as Pacas and Parainema. The farm is rainforest alliance certified and is currently working towards UTZ and Organic certification. Coffee is intercropped with lemon trees, banana and pine, as well as active reforestation with cedar, grevillea and other timber trees.
Before getting into coffee, Francis worked as a builder in the community of Lepaera, Lempira. Once he had saved enough, he bought his first small plot of land to start planting coffee. After a while, he decided to sell this and buy different plot in San Sebastián. In 2007, Francis made the decision to sell his land and move to the USA to work. When he got there he started to work in construction, something he knew very well. This allowed him to save up for a few years and buy he was able to send money to Honduras to a saving account so he could buy lands once again. In 2013, Francis returned to Honduras and started to plant and trade coffee. After all his hard work, Francis has been able to gradually grow his business to purchase more land and vehicles to expand his operations locally.
Harvesting is carried out selectively and by hand. Ripe cherries are mechanically pulped and fermented for 12-14 hours depending on ambient conditions. After thorough washing, the parchment coffee is sun-dried on concrete patios for 6-8 days (until the optimum moisture content is reached.) At this point the coffee is rested in a clean, cool and dry environment before secondary processing (milling, grading, sorting).