Honduras – Maria Melva Rodriguez
In Celebration of International Women's day we're super excited to be presenting this Female Produced Honduras Natural. Produced by Maria Melva Rodriguez in western Honduras.
Coffee is an industry dependent on the work of women around the globe, making gender equity an essential part of the sustainable coffee supply chain. This is why we wanted to bring in a coffee that has come from a female led farm and highlight the amazing coffee these farms are producing. This coffee is a typical natural coffee, bright & fruity but absolutely delicious.
| Tasting Notes |
Brown Sugar | Cider | Raspberry |
| Producer |
Maria Melva Rodriguez |
| Altitude |
1200 masl |
| Process |
Natural |
| Location |
Agua Caliente, Croquis, Copan |
| Varietal |
Lempira |
Additional Information
Maria Melva Rodriguez owns the farm Las Casitas in the Agua Caliente area of Corquin, Copan. The farm is less than one hectare of land, but is planted entirely with Caturra, all of which is maintained under the natural forest. Maria left Honduras a number of years ago to live in the USA, in search of a better life. During her time in the USA she never felt integrated into society there and so decided to return to Honduras and start producing coffee. Maria has successfully done this for the last 15 years. Since she doesn’t have much land, production will never be sufficient to make a living from coffee selling through commercial routes. Therefore she has decided to focus entirely on quality and maximise her earnings through investment in quality coffee production, and Maria has been assisted in this by Falcon and Aruco. Maria’s coffees have improved over the three years Falcon have been buying from her and have gotten more and more complex. With the increased income generated from microlot sales Maria has been able to regenerate areas of her farm and improve her living conditions.
The producers will receive about 70% of the FOB price for their micro lots.
All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process. Doing so create’s consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.
The coffee will be delivered to the mill where they assess the cherry and decide on the process for the coffees. This is highly dependant on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures.
The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.
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