Coffee activity in Honduras is in the hands of 102,000 producers. 90% of them are smallholders and create around one million jobs between picking, coffee processing, and transportation.
Rony Reyes started Finca Los Dos Hermanos in 2010 with his brother in his village of Copantillo. Together they now preside over 9 hectares of farmland planted at a density of 5000 trees per hectare. While most of his farm produces IH90 and Catuai, Rony has recently planted new rows of Parainema in hopes to beer diversify his crop.
Coffee Processing:
Rony hand picks his coffee. The full day’s harvest is depulped at the end of the day. Fermentation takes place overnight and the coffee is then rinsed thoroughly the next day. Coffees are dried on tarpaulin lade concrete patios for approximately 12 days before arriving
at optimal export moisture content of 10.5% - 11.0%
