Honduras El Plan Coffee Story Pacas Coffee Variety what kind of coffee do you grow in Honduras

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Farmer: Robert Figueroa

Farm: plan el

Region: El Cedral in Santa Barbara

Process: washing

Variety: pacas

Robert's story is full of resilience and family support. From a poor background, it is impossible for Robert's current reality to supervise three incomparable coffee plantations without sacrificing his family, especially his three six brothers, who left Honduras to work as unlicensed workers in the United States and their talented younger brothers to buy land.

Now his coffee plantation is full of this kind of coffee. Miguel Moreno, one of Roberto's neighbors, is the backbone of all current partners of Coffee Resources in Santa Barbara. In Roberto's words, he is also his role model. Roberto's love of agriculture was the reason why he used his brother's gift to buy land, but he started out as a vegetable farmer. These crops proved difficult and unsustainable, so he saw Miguel successfully shift coffee production from commercial to professional, and Roberto turned to coffee.

Some of the current challenges facing El Plan include leaf rust and Broca's disease, which can seriously damage plants. Future plans for the project include improving the mill and the whole, maintaining the tremendous efforts required to produce high-quality coffee, and obtaining partners in changing markets.

The villages of Cielito, Cedral and Las Flores follow one after another along the Santa Barbara Mountains. Growing on this hillside are mainly Pacas, a coffee variety similar to bourbon, as well as yellow Cataui and Pacamara. It is challenging to process coffee fruit in such a place close to the jungle because it is easy to rain. Especially in the drying process, the requirement is very high. However, when these processes are precisely controlled, seemingly problematic factors (such as drying under challenging conditions) make coffee in the region particularly interesting. The coffee produced here has a unique taste and can't be found anywhere else in Central America.

This is our second year of roasting Roberto's coffee, and we are happy to taste it again.

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