Barista Magazine

JUN-JUL 2019

Serving People Serving Coffee Since 2005

Issue link: https://baristamagazine.epubxp.com/i/1122001

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never imagined in that time how important it was to be very neat and to have a very good habit in processing the coffee, because me, since I was a child, I only knew to produce coffee, but not to process that coffee. Moises was the other part that knew about processing—he already knew the crop when he arrived in Honduras. So it was totally different. And you know, in 2003 we got the third place [in a national quality competition], Moises said, "Look, I knew! I knew about it!" BMag: Can you tell us about your history with the CoE? Marysabel: In 2002 there were a group who brought some small roast- ers to Marcala to see the quality. Our friend called Moises and said, "Do you have [samples to enter]?" So Moises brought the samples, and they cupped, and when they left, Moises asked his friend what happened. They said what samples they liked, and those were our samples! And you know who they were? Duane Sorensen [then of Stumptown Coffee], Peter Giuliano [then with Counter Culture Coffee], and Geoff Watts [still with Intelligentsia Coffee]. How life started to put us together! In 2004 was the fi rst International Cup of Excellence in Honduras. Moises told me, "Let's go to compete." We got fi ve [awards] in that time. It was amazing! And then in 2005, again: We got again the second place. In 2007, we got the seventh place, but we got the best price of all the auc- tion! In the mills, they said, "The buyers correct the jury." In 2011 we got I think two [awards] but then we didn't participate, because Moises told me, "We have to do something different." Meanwhile, in 2006, a buyer arrived to Honduras and he brought us some seeds to plant. We started to plant the new variety, and he started to tell us what to do, how to manage, then we start to sell to his company that variety in 2010 or 2011, the fi rst time they had the Gesha. Moises: It was 2011. Marysabel: OK, 2011. Then, in 2015 we participated in the Cup of Excellence again, and you know what place we got? The 38th place, the last place. BMag: No! Really?! Marysabel: Yes! The next year Moises told me, "This time we are going to participate in the Cup of Excellence. We have to do different things and get different results." Finally, we got the fi rst place! So we can tell you that we have been in every position of the Cup of Excel- lence—the second, the last, the middle, the fi rst! Always we tell to all the producers: You do the things right, the way it has to be, you will obtain the results you want. It might take a long time, sometimes very, very long, but for sure you will obtain the result that you want. BMag: Tell me about developing a cupping lab—what inspired you to build the lab? Moises: One day we learned some article about why the producer doesn't have his own cupping lab. Marysabel: It was also about, why the producer doesn't know his own coffee? Moises: The article said when you want to sell something, you need to know how is the quality of the thing you are selling. They compare this with baseball: The pitcher is the coffee buyer, and the hitter is the producer. If the hitter doesn't know how is the ball coming, it's like be- ing blind. How you can hit the ball if you don't know where is the ball coming? That is the same with the coffee producer. Every single coffee producer needs to know how is the quality of the coffee he grows. The best way is to manage your own cupping lab. This is one of the reasons that inspired us to start to build our own cupping lab. Before, we have some friends in San Pedro Sula in a company where we work, they have a very nice cupping lab, but it's very far away from Marcala. Now, every buyer can come to Marcala, and we can cup in our own cupping lab. We can try to fi nd our own roasting profi le for example, or we can re-roast some samples. We can taste the next day. For us it's helpful because we know now a lot of things about the coffee. We know the humidity, we know the water activity, and this is nice. This is one of the points that we have a cupping lab. This fun and informative interview was longer than we had room to print in this issue of Barista Magazine. Thankfully, Ever's conversa- tion with Moises and Marysabel will continue at Barista Mag Online in early June. Check it out at www.baristamagazine.com. Opposite page, from le : Marysabel remembers taking this photo when her and Moises' sons, Fabio Moises (second from le ), and Ezri (third from le ), invited their cousins to visit Finca El Puente to help plant coff ee. Marysabel stands behind her parents and younger brother in a childhood photograph. This page: Marysabel perches on Finca El Puente's namesake: the bridge. 99 www.baristamagazine.com

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