From the Bean to the Cup - Honduras Coffee Cooperative LA CENTRAL

Honduran coffee growers have not yet succeeded in branding "Honduran coffee" as an accepted worldwide brand in the manner in which "100% Colombian Coffee" is recognized, for example. However, Honduran coffee has all the characteristics of great specialty coffee to make it a top brand. It may take time but Honduras will get there. Without any doubt, the "Honduran coffee" brand will soon be part of the international coffee "seal of approval" and consumer acceptance.

Honduran coffee, like any other coffee, depends on multiple factors to determine its quality. For example, the soil elevation: the higher the elevation, the better the quality of the coffee. Labeling beans as "Strictly High Grown" (SHG) or "Strictly Hard Bean" (SHB) is now commonplace for Honduran coffee. Coffee with these labels grows between 4900 to 6400 feet. Honduras has rich volcanic soils which are ideal for growing coffee. The processing, handling and transport of the coffee beans are incredibly important in the coffee trade. A great bean crop can be ruined through incorrect processing, handling or transport. From the bean to the cup is a delicate path to follow. Every phase needs to be properly timed and coordinated to ensure success. Another important factor for coffee quality is the climate or the amount of rainfall the coffee bushes receive during their production cycles. Coffee bean picking is a slow and careful process. Beans mature at different times. The best coffees can be traced to picking red cherries by hand, not by "bush stripping." The type of cultivar or coffee bush also has a great deal of influence in the quality of coffee.

Honduras has everything to produce great coffee. In a country where large landowners are dominant, it is rewarding to see how small scale farmers, through cooperative efforts and self-determination, can succeed in the international markets and gain public recognition for their "own brand."

La Central de Cooperativas Cafetaleras de Honduras ("La Central") is an organization established in 1998 comprised of 73 cooperatives and more than 10,000 farmers throughout the twelve mountainous states of Honduras.

La Central remains dedicated to rural development but its main role is to act as a coffee exporting company.
La Central provides small to medium size cooperatives the necessary direct marketing services and resources to improve their production and communities.
Honduras has a predominant mountainous geography where high quality Arabica coffee beans thrive.
The Honduras coffee cup has a smooth taste and rich aroma.
La Central represents only 2% of total coffee exports from Honduras but this low percentage is a huge achievement for the many small scale farmers who benefit from this cooperative's access to international markets.
La Central focuses on varietals such as Caturra, Catimor, Bourbon, Catual and Typica.
La Central farmers use a combination of wet processing and sun drying.
La Central's cup characteristics feature a fruity aroma and flavor, medium body and good acidity.
The harvest season is from October to May and the coop exports year round. 20% of all production from La Central is organic.
La Central encourages sustainable and organic production with a focus on specialty high premium paying market.
La Central is affiliated with Fair Trade markets.
This is a good thing because the coop is then able to obtain revenues higher than those possible through other channels.
La Central was recognized in 2005 during the SCAA cupping pavilion with a 3rd place standing in regional competitions.

Coffee cultivation is a way of life in Honduras that unites families towards common goals and solidarity in communal objectives. Organic coffee cultivation is a cornerstone of la Central cooperative. Most of its members farm the traditional way: mixed shade cover and natural fertilizers. The result is a very rich ecosystem where wildlife abounds and the waterways remain clean and free of chemical contaminants. Through ongoing education and technical training, cooperative members learn how to conserve water use and to leverage the use of threshing machinery and other processing equipment.

As a result of their first hand experience with success in the organic market, La Central is committed to establishing a regionally accepted organic certification. This will be the best way to encourage other farmers to adhere to similar standards.

So, what about a nice cup of specialty Organic coffee?

About this Author

Timothy ("Tim") S. Collins, the author, is called by those who know him "The Gourmet Coffee Guy." He is an expert in article writing who has done extensive research online and offline in his area of expertise, coffee marketing, as well as in other areas of personal and professional interest.

Come visit the author's website: http://www.ourgourmetcoffee.com Also visit: http://www.squidoo.com/coffee-lensography-TheGourmetCoffeeGuy

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