Mural in Santa Elena. Courtesy Royal Coffee
Francis Rodriguez has a 2-acre farm called El Matasano in the community of Quiscamote where he lives with his wife and 3 children. In prior years, Francis has sold his family's coffee in cherry to the local middleman.
Since 2018, he has been working with Catracha Coffee
. During this time, he has improved his farm management practices using lime to control the pH of his soil, fertilizing with organic compost, and spraying organic fungicides to control levels of leaf rust. These actions have improved the health of his farm and the quality of his coffee production. Francis has had the advantage of learning to process coffee alongside his father who has been working with Catracha Coffee for many years. Francis shares his father’s micro-mill so that he can depulp, ferment and dry his coffee before delivering it to Catracha Coffee. Francis has built his own raised drying beds so that he can dry his own coffee. This is the first year that Francis has been able to process enough coffee for Catracha Coffee to feature as a single-producer micro-lot. Francis plans to use the extra income from the sale of his coffee to pay make home improvements.
Mayra Orellana-Powell founded Catracha Coffee Company to connect her coffee growing community with roasters. Nearly ten years later, Catracha Coffee has gained momentum with more than 80 producers and 20 roasters working together on sustainable relationships and a profit-sharing model, which has consistently paid at least $2.00 per pound directly to producers. This extra income helps increase each producer’s capacity to reinvest in their farm, and over time, increase their standard of living.
The sale of Catracha Coffee also creates income for a non-profit called Catracha Community
(a 501(1)(c)(3) nonprofit), which invests in income diversification opportunities without taking resources from a farmer’s bottom line. Catracha Community host weekly workshops for women and youth to learn craft making skills. Like the coffee, the focus is on quality. With the help of talented volunteers, the group has been able to make many beautiful things and sell them through our network of coffee friends. Catracha Community has also established an art residence and studio in Santa Elena to host artists from Honduras and around the world. These artists have been running art classes two days a week for over a year. Every week more than 30 children come and learn art. Art is starting to pop up everywhere around Santa Elena. There are more than 30 murals along the streets of Santa Elena, in people’s homes, and at many schools.
Francis Rodriguez was paid $2.25/Lb for his efforts on this coffee. An extra $0.25/Lb was paid to support the nonprofit Catracha Community. For their role in processing the lot and preparing the export, Catracha Coffee was paid $1.25/Lb. The total FOB-- the money staying in Honduras-- was $3.75/Lb.
Coffee Flavor Profile:
Tangerine and citrus fruits, honeydew, mango, almond, marzipan, coconut, honey, very sweet, sessionable, velvety, lingering finish.
Roast Profile Details:
Back for another year and with a special honey processing! This coffee showed potential as both a light roast-- bringing out more tart fruit acidity, and a medium roast-- playing into its deep sweetness. We chose the latter, presenting a very smooth, creamy, and sweet cup with softer citrus notes that exemplify sweetness rather than bright acidity. Sessionability really rings true with this coffee, especially with milk preparations.
How we drink it:
A great all-rounder, this coffee does well in any method. It's a great camping coffee. Espresso extractions along 'standard' 1:2 ratios perform very well, while moving towards 1:3 brings green-grape like brightness.
Grower: Francis Omar Rodriguez
District: Santa Elena, La Paz
Origin Pricing Method
$2.25/Lb to the grower
$1.25/Lb to the producer
$0.25/Lb added premium
$3.75/Lb total FOB