Finca Gonzalo - Honduras

Sebastian Mejia is the vibrant heart of Finca Gonzalo, a tiny farm nestled in the mountains of La Peña, Santa Barbara, Honduras, at an elevation of 1600 meters above sea level. This farm is the fruit of a family's revival. Sebastian's family has a long history in the coffee world, and it is under his guidance that the transition to cultivating specialty coffee began.

Finca Gonzalo spans 2.8 hectares and produces approximately 7,000 kg of high-quality coffee. The main varieties cultivated are Parainema and a small percentage of Gesha.

FROM THE CHERRY TO THE BEAN

After harvesting, which is done manually to select only cherries at the correct ripeness, the Honey process begins. The coffee cherries are left to ferment in plastic bags for 36 hours, an initial step to develop intense aromas. Following depulping, a dry fermentation of another 36 hours takes place.

The next phase is drying in parabolic dryers, a process that lasts 15 to 18 days. During this stage, the beans are manually sorted to remove any defects, ensuring the highest quality. The use of the Honey process results in reduced water consumption, promoting the conservation of natural resources and environmental protection.

ABOUT THE VARIETY

PARAINEMA
The Parainema variety is particularly common in Honduras. It's a selection of the Sarchimor variety, which itself comes from a cross between Timor and Villa Sarchi. Parainema is widely used due to its strong disease resistance and its excellent cup profile, which makes it suitable for producing exceptional coffees.