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Hugo Abraham Chinchilla is 33 years old and owns the farm El Lesquin. The farm is planted with Parainema, Ihcafe 90 and Lempira. He has been producing specialty coffee for two years and is thankful for all the help he has received from the Aruco Cooperative to help him achieve this. He is young and motivated to produce specialty coffee as this has given him a good living from coffee that he can support his family on. The farm in around 26 ha in total on which there is great diversityof birds razorbills, owls, cotuzas and animals like rabbits, squirrels, armadillos, snakes, raccoons. On the farm there are also orchids and mountain ferns among others.

All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable.

The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures.

Then it is placed into barrels that are sealed to create an environment without oxygen for the cherry to continue ferment and macerate in the barrels for different times. In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill.

The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.