Honduran Coffee Estate - Introduction to Finca La Huerta Natural Process from Santa Barbara, Honduras

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FrontStreet Coffee - Honduras Santa Barbara La Huerta Natural Introduction

Honduras Champion Estate - La Huerta

The owner of La Huerta farm is Jorge Lanza. Jorge and his wife Maria have been growing coffee for thirty years, but previously they planted at lower altitudes in Santa Barbara, where the coffee was not particularly outstanding. In 2010, in pursuit of higher quality, the couple bought the high-altitude La Huerta farm, located in the famous Las Flores village, at an altitude between 1600 and 1800 meters. This is the Cup of Excellence champion community area in Santa Barbara, with pleasant scenery and extremely favorable microclimate. From the mountains, you can overlook Lake Yojoa.

The Santa Barbara mountain range has always been a rich ecological environment for insects, fish, birds, and animals, covered with primeval forests, and is also the water source of Lake Yojoa at the foot of the mountain. The farm purchased by the Lanza couple covers an area of 20 hectares, planting different varieties such as Catuai, Pacas, Bourbon, and Pacamara, practicing ecological farming methods. During the harvest season, thirty households of workers come to help with harvesting, processing, drying, and sorting. Drying is done naturally through sun-drying on African raised beds.

In 2012, La Huerta farm had its first harvest. They participated in the Cup of Excellence, but didn't even pass the domestic evaluation round. Coincidentally that year, world champion Sasa Sestic came to Honduras in search of green coffee beans. During the final day of cupping, he discovered Jorge Lanza's coffee and was very impressed with it. Although it was only the first harvest, the flavor was outstanding and impressed him greatly. Sasa not only bought that batch but also encouraged Jorge to continue participating in the Cup of Excellence.

Unexpectedly, La Huerta farm's second harvest of Catuai won the championship with a record-breaking high score of 92.75 in the 2013 Cup of Excellence the following year!

Since 2012, Ona has continued to assist Jorge in improving coffee quality, from harvesting, sugar content testing, drying procedures, conducting more experiments and controls, hoping to further increase cupping scores and challenge the limits of the Cup of Excellence.

Honduras Santa Barbara La Huerta Natural

Variety: Catuai

Altitude: 1600-1800m

Processing: Natural

Flavor: Red apple, apricot, pineapple

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