Better Farm Management Program

As part of our commitment to sustainability and our farmers, we meet with our network of producers to share new techniques on better farm management. This past September 24-25th, we gathered 60 of the 87 coffee farmers we work along with in the region of Ocotepeque to educate them on microorganisms, natural fertilizers, and other areas of sustainability that also meet the requirements for certifications as Rainforest Alliance, 4C, UTZ, and C.A.F.E. Practices as these producers’ farms are certified coffees.




Very exciting news for the coffee lovers in Germany! Tchibo will be launching our family’s coffee from Finca Cerro Bueno in a special presentation called Cafissimo Márcala very soon! Be on the look out as we would love for you to experience our well balanced, smooth coffee with a nougat taste.

For more information go to the following link:

Dia del Niño 2017 Celebration

In Honduras, September 10th is a very special date in the calendar as is the national children’s day. We celebrate with joy this day because we want to share with others the importance of protecting our children’s rights although we believe in celebrating their rights every single day.

We take the time to go to three different schools in the coffee farm región of Los Planes and Ocotepeque to bring cakes, piñatas, games, and toys to these children with almost no resources.

Feliz Dia del Niño!




This year we had great success reaching out to hundreds of people in the community of Los Planes with medical and orthodontics brigades.

This is a small community in the mountains of Honduras, close to reknown coffee region of Marcala, where Access to medicine is very scarce. The projec took a whole team of logistics to coordinate but with more than 40 doctors in our team, we were able to attend over 800 people that came to our farm Bethel.

We are already planning our next brigade to be even greater!

Join us in this movement for health in rural communities in Honduras!





World Vision & Asociación de Exportadores de Café de Honduras (ADECAFEH)


Agreement signed between World Vision Honduras and Honduran Coffee Exporters Association (ADECAFEH) for the implementation of a project with the objective of preventing child labor in the coffee sector in the department of Intibucá by means of three crucial components in the Life of children and adolescents: Education, Awareness and Protection of Children.
This project is considered innovative in Latin America and pilot experience for this, World Vision Honduras and ADECAFEH are proud to be pioneering institutions in promoting and implementing an initiative like this, thus contributing to the care and development of the children who are the present and The future of Honduras.

Under the Microscope: What Does a Coffee Exporter Do? by PerfectDailyGrind

Coffee exporters play a crucial role in the coffee supply chain, and yet we hear so little about them. So we spoke to Diana Acosta, a third-generation exporter from Honduras, to find out a little more about her job.

Read on to discover what a coffee exporter does, what their challenges are, and how they make a living even during the off season.

What Do Coffee Exporters Actually Do?

The life of a coffee exporter is hectic. In a nutshell, it’s their job to manage the producers, get the coffee processed, and then ship it, all while trying to get the best price. This means they must also monitor market prices from the moment they wake up to the moment they go to bed.

So where do they begin? For starters, exporters must establish links with the producers and obtain samples from them; only after this can the coffee be assessed and graded.

However, grading samples isn’t quite as easy as it sounds. Once an exporter has received the tasters, they must then go through a strict and lengthy cupping process. This means that the exporter needs to weigh the beans, evaluate their humidity, assess how long the coffee needs to rest, and determine any defects. Phew! And while cupping 20 coffees a day may sound wonderful to us, Diana insists that it can send you a little “coffee loco”.

Once all the coffee samples have been cupped and evaluated, the exporter will give them a quality grade and they will then be stored in line with their grading.

coffee cupping

The cupping process is lengthy but essential. Credit: M. Fury

Finding a Buyer: Cost vs Quality

After the cupping process is over, the exporter must then find a buyer for the product. This isn’t easy: the market is fast paced and it’s the exporter’s job to get the best price that they can. Moreover, achieving a fair price can sometimes be difficult as the coffee can cost more inside the market than outside it. This can lead to real a dilemma over cost and quality.

Diana explained that it can be a struggle to pitch the best product against competitors – especially when there are so many of them. She also told me that there are over 100,000 producers in Honduras alone, some of which will only produce 5 bags of coffee. On top of that, the competitors change depending on the season: one year, Peru might not offer a challenge to Honduran coffee, but the next, it might be all her customers want to buy. With so much competition, it can make it extremely difficult to sell higher quality products for the price they deserve.

Yet there’s also a push towards good coffee – and not just because of the rise of specialty, although that’s certainly a factor. Even after the coffee has been shipped, there’s still a danger that it will be rejected. Therefore ensuring that the product is of the best possible quality is in the interests of both the buyer and the exporter.

There are a few things exporters can do to increase the value of their coffee. By meeting producers and visiting farms, they are then able to assess the production and certify the product as “fairtrade” or “rainforest alliance”. This can increase the value of the coffee without it having to achieve a specialty grade.

And as quality becomes a priority, even intermediaries are investing in their own equipment (such as driers) to improve their coffee and therefore their position in the supply chain.

coffee processing honduras

There are many opportunities for quality control – and an exporter has to know about them all. Credit: M. Fury

Final Measures: Preparing the Coffee for Shipment

After finding a buyer happy with both the quality and cost of the coffee, the exporter must then prepare the beans for shipping. Throughout the process, they’ll continually cup it to make sure that it still meets the desired standard.

The preparation process has many steps and runs as follows:

Drying: The coffee is washed through the mill and dried for anywhere between 25 and 30 hours, depending on the humidity. Separate mills are used for speciality coffee due to the different quantity of coffee that is being processed.

Cleaning: The beans are then cleaned to remove any remaining coffee cherry flesh.

Sorting: The coffee is sorted by the weight and colour of the beans.

Packaging and storage: The beans are bagged and stored in the right conditions ready for shipping.

coffee warehouse

Coffee can devalue while being stored and shipped, creating additional risks for exporters. Credit: M. Fury

Seasons of a Coffee Exporter

Since coffee is not produced all year round, exporters must also find a way to earn a living during their months off. With a renewed interest in the origins of coffee, opening up farms for tours and stays has become increasingly popular as an alternative source of income. They can also use this downtime to carry out paperwork and make growth and fiscal estimates for the coming season.

coffee picking

There’s a lot of work from tree to cup. Credit: M. Fury

Who knew there was so much hard work involved as an exporter? Think of these vital players in the supply chain when drinking your next brew. Without them, you simply wouldn’t be able to have a cup of coffee in the morning…

Written by M. Fury and edited by H. Paull.

Courtesy: Perfect Daily Grind.










The first annual Ernesto Illy International Coffee Award has been presented on November 1st 2016 in New York City, hosted by the Illy family during a Gala Event at the Delegates’ Dining Room at the United Nations.
The award recognizes top quality coffee growers who produce the best beans in the coffee paradises across the world.
After 25 years working side-by-side with Brazilian farmers, the company extends and opens the Award to all the growers with whom it works.
The Award is also a tribute to Ernesto Illy, illycaffè’s late, visionary leader, who deeply believed in scientific research as an unimpeachable source of truth, making possible advances in human development and promoting adherence to the highest ethical standards.

Over the past 10 months, the illy quality Lab in Trieste, Italy, has identified the 3 best coffee lots of the year from the 9 coffee producing countries that make up illy’s unique blend: Brazil, Columbia, Costa Rica, El Salvador, Ethiopia, Guatemala, Honduras, India, and Nicaragua.
An external Jury comprised of coffee experts, international chefs and coffee lovers chose among the 9 finalists the “Best of the Best” for 2016:



A special mention goes to Mr. Juan Angel Milla from Honduras.

Discover all the 27 finalists, that represent the best coffee growers for the year 2016:


1st place: Ms. Juliana Tytko Armelin
“A full bodied coffee with an intense flavor. Its distinctive sweetness
and bold chocolate notes are enhanced by hints of caramel and toast.”

2nd place: Ms. Daniella Romano Pelosini
3rd place: Ms. Arabela Pereira Lima


1st place: Mr. Carlos Arturo López Guarnizo

“A medium to full-bodied coffee with a rich flavor. Surprising notes of caramel
and dried fruit burst forth, with delicate whispers of chocolate and toasted bread.”

2nd place: Mr. Ovalle Duarte
3rd place: Mr. Eliecer Torres


1st place: Mr. Mauricio Barrantes
“A full-bodied coffee with an enduring flavor. Its distinctively bold caramel
and chocolate notes are enhanced by delicate hints of honey, vanilla, toasted bread and oranges.”

2nd place: Mr. Warner Quesada Elizondo
3rd place: Mr. Johnny Marin Badilla


1st place: Mr. Jose Antonio Salaverria Jr.
“A full-bodied coffee with a bold flavor. Notes of caramel,
a hint of honey and a fruity delicacy round out the taste.”

2nd place: Mr. Leopoldo Muyshondt
3rd place: Mr. Miguel Angel Caceres


1st place: Mr. Ahmed Legesse
The Best of Bests 2016
“A medium bodied coffee with a delicate flavor. Its unique floral jasmine notes
are mixed with a slight hint of citrus fruit.”

2nd place: Mrs. Seada Shifa
3rd place: Mr. Yismashewa Seyoum


1st place: Mr. Jorge Bolaños
“A medium bodied coffee with a complex flavor. Its characteristically bold sweetness
is coupled with chocolate, caramel, honey and citrus notes.”

2nd place: Mr. Jose D. Guerra
3rd place: Mr. Edward Andres Esteve


1st place: Mr. Juan Angel Milla
Special Mention

“This coffee offers vibrant but balanced acidity, soft, plush mouthfeel, plenty of natural sweetness
– while adding a soft carob-like chocolate, vanilla suggestions,
and a crisp hint of a spicy, sandalwood-like aromatic wood.”

2nd place: Mr. Dario Enamorado
3rd place: Mr. Omar Acosta

cadexsa2image1-copy                                   cadexsa


1st place: Mr. Mohamed Suhaib

“A full-bodied coffee with a bold flavor. Intense cocoa and notes of toasted bread
leave a seductively sweet chocolate aftertaste.”

2nd place: Mr. Tanveer Jabbar
3rd place: Mr. Anand. J. Mathais


1st place: Mr. Jose Arauz

“A medium to full-bodied coffee with a balanced flavor. Strong caramel notes
and toasted bread are mixed with a slight chocolate aftertaste.”

2nd place: Mr. Carlos Alberto Cruz Lopez
3rd place: Mr. Victor Hugo Castillo