Farm Jerusalen

ABOUT THE FARM

 

Farm “Jerusalen” is located a few miles away from Marcala, near a small town called Guajiquiro. Dionicio Cruz and his father Victorio Cruz, acquired the farm many years ago. Since then, they have planted coffee varieties such as typica, catuai and bourbon. Depending on the weather conditions, they will decide to do 1 of the three main coffee processes; either natural, washed or honey. Usually, when they do washed process coffees, they will let coffee cherries ferment for 24hrs. prior pulping.

 

“We know that in order to produce the best quality coffees, we must have solid coffee growing practices that can be applied to different coffee varieties so that we can get outstanding coffees” Dionicio mentioned. “Year by year we will apply the necessary amounts of organic fertilizers which will have a direct effect on the quality we get in our coffees”.

 

 

 

WHO’S THE FARMER

 

Dionicio Cruz

 

All my life has been bonded agriculture, coffee mainly. I’m a third generation farmers who’s been driven by passion and hard work. Before we used to harvest coffee my family and I used to harvest vegetables, corn, beans and others. As we grew, I began to concentrate more on coffee production and tried different processing techniques. Know a days, our coffees have reached high cupping scores and are being consumed on Asian countries such as Taiwan and Japan.

 

 

 

FARMER’S DREAMS

 

My dream is to obtain more knowledge  on how to process fermented coffees and learn new techniques. Also, to expand our business operations and try to have more solar dryers at our farm. My goal is to promote my coffee and hopefully become one of best Honduran coffee farmers. 

 

We make our best effort in order to obtain high quality coffee. I’ll like to meet Taiwanese roasters one day and be able to share my experience and thoughts with them.

Dionicio Cruz

 

READ MORE ABOUT "IMPACT OF COVID-19 ON THE HONDURAN COFFEE INDUSTRY"

 

關於莊園

 

耶路撒冷莊園座落於瓜西基羅(Guajiquiro)這個小城鎮,距離瑪爾卡拉幾公里外。狄奧尼西奧·克鲁兹(Dionicio Cruz)和他父親维克托·克鲁兹(Victorio Cruz)好幾年前就開始經營耶路撒冷莊園,他們種植了像是鐵皮卡、卡杜艾、波旁等品種。依據天氣狀況,會從三種傳統處理法挑選出一種處理咖啡豆 ; 通常當他們做水洗處理法時,會讓咖啡事先去果皮發酵24個小時。

 

我們知道為了要產出最優質的咖啡,我們必須要穩固種植技術並且運用在不同咖啡品種上。“ 維克托這樣說道。“每一年我們都會使用一定量的有機肥料,這會直接影響我們的咖啡品質。”

 

莊主介紹

 

狄奧尼西奧·克鲁兹

 

我的一生都獻給了農業,尤其是咖啡。我是一個非常有熱情而且努力工作的第三代莊主,在我們家族生產咖啡之前我們有種植蔬菜、玉米、豆類等等的其他農作物。

隨著我們的成長,我開始專注於咖啡,並且嘗試多種加工技術。直至今日,我們的咖啡達到較高的杯測分數,也開始銷售到亞洲的國家像是台灣及日本。

 

未來期望

 

我的夢想是持續獲取如何處理發酵咖啡的知識及學習更多的技術,同時擴大商業營運並且擁有更多的太陽能乾燥機。

我的目標是持續推廣我的咖啡,希望能夠變成宏都拉斯其中一個最棒的莊主!

 

我們盡最大的努力去維持高品質的咖啡豆,希望有一天我能夠見到台灣的烘焙師們,和他們分享我的經驗及想法。

狄奧尼西奧·克鲁兹