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Old Pine Manor Finca Los Pinos

Finca Los Pinos was acquired by Mirna Lizeth Dominguez Marquez in monthly installments. In Honduras, it is difficult to get a loan to buy land, where a piece of land, no matter how small, can far exceed a family's direct savings, and the price of coffee is low. However, Mirna worked hard to pay off the debt of the farm in the San Francisco community of Markara, La Paz, which, though not from a coffee grower, was determined to succeed.

Coffee had been grown on the farm for many years before Mirna bought the land, but previous owners did not take adequate care of their plants. When Mirna finally took over, the trees and soil were in very bad shape. She decided to transform the entire two manzanas by planting tree stumps and saplings in areas where trees had been completely destroyed. Although this meant several years of production loss, it paid off. Today, she is proud to own a 100% bourbon coffee farm, and her trees are healthy, happy and productive.

When Mirna first came out of the mountain, she tried to make the farm profitable. According to her, "it's difficult because I don't have any basic knowledge of coffee production and I don't have many resources." In spite of this, perseverance prevailed over lack of experience. In order to continuously improve the quality of coffee, she continues to innovate and seek advice from more knowledgeable people.

Harvesting and processing activities are the core of them. After the coffee is selectively harvested by hand, it will be sent to a nearby wet mill for pulping (the farm does not yet have its own equipment). The coffee is sorted and carefully put into a can. Then ferment for 15 hours until the mucus is completely exhausted. After that, the coffee is washed in clean water.

The coffee is then transferred to wooden beds, which are stacked on solar desiccant (domos), a greenhouse-like structure made of wood covered with UV-resistant plastic. The structure of the solar dryer allows maximum ventilation to adjust the temperature and prevent pergamino from overheating during the drying process. The coffee will stay here and keep turning for about 20 days.

Despite the magnitude of the challenge, Mirna has a clear vision for the future of her farm. She hopes to continue to improve the quality of life of her family by constantly improving the quality of coffee. In the long run, she also wants to set up her own wet mill on the farm, so that she can have more control over the processing process and send her products all over the world!

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