Barista Magazine

AUG-SEP 2019

Serving People Serving Coffee Since 2005

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ducers, such as tasting their coffees and providing feedback, helping them fi nd buyers, teaching them how to fi x problems on their farms (like leaf rust), and drying their coffees, as well. Delmy was also in- volved in starting the Honduran chapter of the International Women's Coffee Alliance (IWCA) and is currently president of that chapter. IWCA is a global organization dedicated to empowering women in the coffee industry through networking and support of local projects to ensure women in coffee have ample opportunities to succeed. We left BSM with Delmy to meet Roberto Salazar at CO- CAFELOL, a cooperative that started in 1999 with about 20 members that today has more than 400. They've been certifi ed organic since 2003, and everything about this establishment is about sustainability. Roberto gave us a tour around the processing and drying areas. The co-op even has its own lab for soil analysis for the members. Runoff water from the washing process, which is harmful to groundwater, is turned into bioethanol. Roberto uses specifi c scientifi cally engineered worms to make organic fertilizer, which he sells to farmers for a lower price than they would pay retail. After COCAFELOL, we headed to Finca Pashapa, a 32-hectare farm in La Labor that is Roberto's family's farm. Over lunch, Roberto gave us a bit of history of Finca Pashapa. It boasts 12 varieties of cof- fee, along with other crops (like sugar cane) to keep plants diversifi ed. Roberto's family has partnered with Counter Culture Coffee since 2002, and CCC was the fi rst to buy Pashapa's organic coffee—accord- ing to Roberto, no one else thought organic coffee was any good back then. In 2012, the family almost lost the whole farm to leaf rust. Ro- berto emphasized that he tries to work with producers to create trust with buyers like CCC to keep contracts going. If relationships go well, they can last years, which is obviously good for business. That afternoon, we also got to visit Pashapa Town, which is the community of Finca Pashapa. We toured the schools, shops, and even a café, which, lucky for Roberto, is located right in front of his house. His daughter even works there as a barista. I imagine it has to be a whole different experience to work at a coffee shop whose entire clientele is coffee producers. Roberto invited us to his home for dinner that night, where we were served amazing food before getting rowdy with Roberto's karaoke setup. (If you ever want to see the videos, let me know.) Roberto's backyard is a tribute to plant diversifi cation and an attempt to preserve the area's fl ora history; he grows lime, mango, and bananas just to name a few. He specifi cally planted plants local to the area, some of which are becoming harder to fi nd. D AY 4 — L A L A B O R T O M A R C A L A , F I N C A E L P U E N T E The most eye-opening experience we had on this trip, at least to me, was the two days we spent at Finca El Puente, a farm in Marcala owned by power couple Marysabel Caballero and Moises Herrera. These two know so much about coffee and have been in the game for a long time, it was an honor to be able to meet them and learn from them. Pickers at Finca El Puente load their cherry hauls into a pickup truck headed for the weigh station. Right: A barista in Pashapa Town shows off her la e art skills. 45 www.baristamagazine.com

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