Description
History of La Icea Farm – Honduras
Finca La Icea – Honduras is located in a natural landscape surrounded by native forest in the department of La Paz, municipality of Santa María, in the community of Camalote 1. This farm, also known as Finca Loma Linda, stands out for its tradition and culture in coffee production, as well as for its social and environmental responsibility. It is a family farm in contact with nature, where coffee cultivation began in the 1990s with the support of the family, implementing soil and water conservation practices. Since then, Finca La Icea – Honduras has been dedicated to producing high-quality coffee to satisfy its customers.
Complete Description of Coffee Processing
Natural Process: This involves drying the whole cherry after harvesting without removing the skin or pulp. First, the harvested cherries are sorted and cleaned to separate any unripe or damaged ones. The cherries are then laid out on nylon patios for the drying process, which takes between 15 and 25 days depending on weather conditions.
Washing ProcessRipe cherries are selectively harvested, then pulped and fermented before being washed. They are then dried in a solar dryer or in a patio, a slow process that lasts between 10 and 15 days, depending on weather conditions, to maintain the quality and durability of the cherries.
Selective Harvest
During the harvesting process, the following aspects must be taken into account:
- Harvest only ripe cherries.
- Prevent leaves, branches, clods and stones from mixing with the harvested cherries.
- Do not allow cherries to exceed the point of ripeness on the plant to avoid fermentation and unpleasant odors and flavors.
- Use clean and well-maintained baskets and bags.
- Do not mix cherries that have fallen to the ground with those that have just been picked.
- Harvest only ripe fruit, avoiding green and overripe fruit that affects the flavor in the cup.
Coffee Drying
After selective harvesting, the grain drying process seeks to achieve a humidity of 11 to 12%.
Sun dryingThis method is traditionally considered the best drying system and is carried out in nylon patios or solar dryers. Drying time varies between fifteen and twenty days, depending on weather conditions. After the coffee is harvested and selected, it is transported to the plantation for the nylon drying process, which lasts 15 to 25 days for natural coffee and 10 to 15 days for washed coffee. Once the coffee reaches the optimal drying point (11.0% – 12.5% moisture content), it is transferred to COMSA's storage warehouse.
Finca La Icea – Honduras prides itself on its dedication and effort at every stage of the process, ensuring that every cup of coffee is of the highest quality.
