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.
LOS CEIBOS Coffee
Honduras
13
Los Ceibos
Anastacio Argueta
Marcala
Santiago Puringla, departamento de La Paz
1.380 msnm
Borbón Rojo, Catuaí Rojo, Caturra Rojo y Pache
Lavado
0,35 € / cup

LOS CEIBOS Coffee

From 11,00 to 44,00

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 0.35 €.
THE FARM
CERTIFICACIÓN ORGÁNICA
Marysabel Caballero and her husband Moises Herrera are the second and third generation of coffee producers in their family. Marysabel inherited from her father, Don Fabio Caballero, large areas of land in Marcala; Don Fabio was one of the pioneers of coffee cultivation in Honduras. Since then, they have been extremely successful in producing quality coffees and have contributed to improving the reputation of Honduras quality coffees.

Also, they are extremely committed to the environmental sustainability of their farms. Much of their energy and focus goes to improving the soil of their farms to ensure a healthy growth environment for coffee trees. For this they produce organic fertilizer made from cow dung and chicken mixed with cherry pulp and other organic material. This is used together with some mineral fertilizers to ensure that the coffee plants obtain the necessary nutrients. Oranges, avocados, flowers, bananas and other fruits are also grown on the farms, but mainly so that the collectors eat and create biodiversity on the farms that guarantees good growing conditions and shade for the coffee trees.
PROCESS
They hire local collectors and form them to select only the most ripe cherries. All of them are equipped with 2 bags while it is being collected: one for ripe cherries and another one for placing the coffee cherries too ripe, damaged and not ripe. The coffee is collected every afternoon and weighed.

After the elimination of the pulp, the mucilage is removed with the use of a Penagos pulper. Then, it is fermented for 12 hours before washing it with African washing techniques that help classify the floats and the undeveloped grains of the densest and most developed coffee. After this, the grains are approximately 12 hours in clean running water.

Dried in the patio, with raised beds in the sun or in the shade for 11 to 20 days. The coffee beans are piled up and covered when the sun is hard during the middle of the day, when it rains and at night.

CUPPING NOTES
Sweet stone fruit fragrance, chocolate and caramel. Baked sweet potato, citronella and lime aroma. Silky, juicy and clean body.
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.