*NEW* Pedro (Honduras) Coffee 250gSteampunk Coffee Roasters
Tasting notes: Dried fig, plum, cacao nibs
Altitude: 1250 masl
Process: Fully Washed (organic)
Pedro Joel Fiallos is the owner of Fiallos, the 28 hectare farm in the Las Pacayas area of Corquin, Copan. The farm sits at 1250masl and is planted with a range of varieties including; Obata, Lempira, Catuai and Parainema. Pedro started out working in coffee farms, picking and pruning, in order to save up enough money to buy land for himself. He eventually bought a half hectare plot and began growing coffee, and little by little he has acquired more and more parcels of land and grown his total production to make a good living from coffee. Pedro was one of the founding members of Aruco (a small coop) and is still an important member, providing advice and assistance to other producers. This year Pedro has started producing naturals and working to improve the quality of his coffee.
At the end of 2016, Falcon Specialty (who we have purchased Pedro's coffee through) launched a project in the Copan region of Honduras, in collaboration with Aruco – where they supplied training, technical support and expertise. The project was focused on producing high quality microlots at a centralised mill, giving small producers access to specialty markets and quality price premiums. 25 small producers, with farms ranging in size between 1 and 5 hectares, were supported in the production of these microlots, Pedro being one.
Key areas of improvement were in cherry selection and picking, processing and drying. Through the development of a microlot picking team shared by the 25 producers, they were able to increase the percentage of ripe cherries picked from 55% to 85%. Cherries were then delivered to a centralised mill, where they could control quality, processing and drying. A grading system was established at the mill, so lots could be rated and producers paid a different price for the quality of cherry selection. A cleaning team would then pass over the cherries, refining the selection to increase the final ripe cherry proportion to over 95% for all microlots. Falcon provided training for the technical staff at the mill on a range of processing methods, and taught them how to use the solar driers to control drying time and temperature in order to maintain quality and longevity. They created a set of documents to record data which can then be reviewed in relation to cup scores and longevity over a number of years, in order to better understand the effect of different variables on quality over time.
In addition, producers were provided with a number of different financial support packages, allowing them to cover the additional costs of picking only ripe cherries, and to manage their cash flow. This project resulted in an additional $60,840 being paid for the coffee (on top of the FTO market price at the time of purchase) in quality premiums to the 25 producers that took part in this project. The average cup score on all lots from these producers improved by an incredible 3.45 points (SCAA).