Honduras Finca La Alondra Anaerobic process

last harvest we brought 3 different lots from Finca la Alondra.

We are proud to be partners with the Giron family and all the people from Finca La Alondra. This coffee offers an intense aroma of hazelnut and cacao nibs with taste notes of sugarcane rapadura and baking chocolate with a smooth aftertaste.

	Producer: Finca La Alondra
	Elevation: 1775 m.a.s.l
	Process: Anaerobic
	Varietal: 100% Caturra

Finca la Alondra is located in the municipality of Lepaterique (30 km from the capital city Tegucigalpa), in the mountain of Yerba Buena at a height of 1600-1800 meters above sea level, with a rainfall of 2000-2500 mm / year, temperature between 10-22 Celsius.

It is a property of eighty hectares, of the total extension, 30 hectares were planted with coffee, caturra and catuai red and yellow and Villa Sarchi varietals. The farm is one of the most important sources of work in the surroundings, contributing to the economic development of the village.

Lepaterique and the surrounding region have a tradition dedicated to the cultivation of cold-weather vegetables. This means that Finca La Alondra was one of the first coffee farms in the area for a very long time, with the first neighboring farms emerging in the year 2000. For this reason, access to good markets is still relatively low, making projects such as this one with San Vincente all the more important to secure a stable market for these farmers.

About The Giron family:

Honduras. Don Hernán Girón had to sell the Lempira farm and subsequently purchased a new farm in the Lepaterique subregion in 1998, which had been planted with coffee since the 1970s. He renamed the new farm La Alondra to continue the tradition passed down through his family. Miguel Girón inherited the family's passion and love for coffee production and he has continued to lead the farm since.

About the coffee and the process:

Lot #195 is an Anaerobic Process (Oxygen-Free.)

After collecting the ripe cherries from the tree, the coffee is placed in air-tight tanks for 48 hours then is de-pulped and fermented for another 36 hours in pools. Finally, it's dried for 10 days on solar dryers and 5 more days on the patio.

After all this, the coffee is in the parchment phase and then is translated to the dry mill for removing the parchment and also removing all defects from the coffee. Thanks to Beneficio San Vicente for the amazing work in the dry mill for preparing this great green coffee for Coffeestamp.

The past and the future

Miguel and Max Giron have been our friends since 1998 we were raised in the same neighborhood in Tegucigalpa Honduras. We will be collaborating from now on in the new coffee process and new exciting varieties. We want Lepaterique to be the new great specialty coffee region from Honduras bringing jobs and education to the area through coffee.