In the beginning of the 60’s, the International Coffee Organization (ICO) established an identity code for each exporting country that, followed by the exporters code and the loading/shipping number, is stamped since then in each bag of coffee. As a small tribute to the history of the bag of coffee, Cafés El Magnífico wants to contribute perpetuating this traditional numeration.
ADELFIA Coffee
Exemplary Coffee
Ada
Ada Adelfia Amaya
Intibucá
Masaguara, Palo Seco
1.700 masl
Caturra
Washed | SOIL: Clay loam
0,4 €. / cup

ADELFIA Coffee

From 12,50 to 50,00

Clear
COFFEE CUP COST AT HOME
Do you know what it costs you a quality coffee prepared at home?
Using 8 grs. (customary measure) drink a cup of this extraordinary coffee for 0.4 €.
THE FARM
CERTIFICATION: UTZ and Organic
Intibucá is a region where the cultivation of coffee has been explored during the last 3 years with great success. This territory is special and extensive and there is much to discover.

Exceptional coffees were found among small producers with an average production of 20 to 50 bags of 60kg. There are approximately 250 producers in the region, each has its own small mill and African beds for optimal drying (from 12 to 22 days), and have made many improvements in the past few years. All lots are separated by cultivar.
Finca Ada is located in the village of Palo Seco, Poso Negro, Intibucá, at an altitude of 1.700 meters above sea level and in a strategic position that allows it to produce coffee of the highest quality in harmony with the environment. Ovidio Amaya is the father of Ada, he started coffee cultivation in the 1980s with a small lot that initially produced only for family consumption, at that time the process of selection and management of the farm involved all members of the family.
As the years went by, more coffee trees were planted and, to date, they have a total of 2.5 hectares producing 25 bags of 60kg of exportable green coffee.
The coffee plantation produces the Caturra and Bourbon variety, and is managed with weed control strategies without the use of chemical products. The coffee is cultivated under the shade of guama trees that predominate in the region and other fruit trees such as bananas, which also become an additional source of income; with the shade they have a uniform maturation and they can harvest three times a year.
During harvest they use two bags; one for ripe cherries and one for immature and dry overripe cherries, and after harvest they selectively prune the trees.
An association has started with a group of small producers in Intibucá, with 3-8 hectares each, and all have their own micro mill. They have the support of a man named Rony, who helps them in quality control and better preparation, as well as in better yields. When we obtained the first samples, we were greatly surprised by the taste profiles and the potential. These coffees are now presented in 2017 for the first time.
Historically, whenever good premiums were paid for the best coffees, in return producers have committed to investing in quality development. That is what is happening now with the Intibucá coffees. Eventually, this can lead to a more sustainable price level for farmers and higher wages and better working conditions for workers and families.
PROCESS
The cherries are harvested manually between January to April. As the coffee fruits come from the field, they are brought to the washing station that same day.

There, the pulp and mucilage are removed; the beans are segregated into two qualities using water: floats and ripes. The ripe ones sink, they have greater density and better quality. It ferments naturally for 20 hours and is washed with clean water and dried immediately in thin layers on raised beds for 25 days. They are then stored in large silos to allow moisture and aromas to settle. Finally they return to the mill where the parchment is removed so that it is then classified by size, weight, density and color and so it is finally ready for export.
CUPPING NOTES
Hondura coffee, Very sweet fragrance of sweet potato. Mandarin flavours, also pumpkin, vanilla and chamomile. Very juicy and crystalline.
ORIGIN
The “origin” story of Honduras isn’t clear: reports vary on when and how coffee arrived in the country for the first time, although conventional wisdom puts the first year of notable harvest in 1804, in the department of Comayagua. No matter when the plants were brought here, they have played an increasingly important role in the national economy since then, so much so that credit is largely given to coffee for having prevented the national government from breaking during the 2009 financial crisis.
Established in 1970 (and privatized in 2000), the Honduran Coffee Institute (IHCAFE) has sought to improve infrastructure that would encourage the development of higher quality markets, as well as provide more resistant varieties and technological advances, especially to many small producers . The organization is also very involved in organizing and marketing the country’s Cup of Excellences competitions, which have brought a noteworthy increase in attention and credit given to the finest lots the producers here have to offer.
Despite lacking the reputation of other Central American coffee-growing countries such as Costa Rica, El Salvador and Guatemala, Honduras has quietly become the largest producer, exporting more volume than any other nation in the region, becoming the seventh largest exporter in the world. While there is certainly quantity coming out of Honduras, it can be harder to find truly quality coffees here, though, because the country lacks the infrastructure to support the more nuanced specialty market its neighbors enjoy.
The Central Bank of Honduras reports that coffee is the main agricultural export for the country, with around 6.1 million bags of the 2015/2016 crop. Unfortunately, low prices and a reputation for inferior quality ("blenders") have prevented farmers from obtaining the necessary capital to invest in their varieties, their agriculture, profit or commercialization.
Drying is a particularly difficult part of the processing chain that has limited Honduras’s breakthrough as a true specialty origin: Because of the climate, many producer are increasingly turning to fully mechanical drying, which certainly speeds up the drying process but can contribute to overall instability in the moisture content and water activity of the lots, which can result in quality concerns over time.
The prominence of quality competitions and high-profile auctions such as the Cup of Excellence has inspired larger and wealthier producers to plant new varieties, experiment with processing, and make improvements to their technique and infrastructure. Increased research and extension services by IHCAFE has also contributed to heightened awareness of the specialty-coffee market among Honduran producers, and there is continued potential as media and social media attention increases on the nation.