Honduras Wilmer Dubon Pacas

Wilmer Dubon's coffee is one of a few lots we purchased from the town of El Cedral, in the Santa Barbara Department of Western Honduras. A group of small holders in this region have been working with Beneficio San Vicente, a dry mill and export operation in the nearby town of Peña Blanca, who over the last 25 years working to put Honduras on the map as a source for high quality microlots. They've moved away from the volume-oriented business model, instead pushing to isolate quality through training programs with the farmers they work with, as well as continuing to improve their ability to manage small lots at their mill. Wilmer Dubon's farm is called, "El Bordo", and is less than 1 hectares in size. The farm sits at 1750 meters above sea level, and Wilmer is cultivating Pacas - a natural mutation of Bourbon - and Gesha. The coffee is fermented without water for around 20 hours, after which, he rinses four times in clean water to remove the remaining fruit. The coffee then moves to the drying rooms where it is dries on raised beds for around 3 weeks, and is picked for defects during that time.