「楓樹莊園」的命名是源自一種西班牙文名為“ Liquidambar”的高樹，英文又叫做“Sweetgum tree”。這種膠皮糖香樹生長在高海拔地區，常見於咖啡莊園中。當我們買下這片農地時，這裡什麼都沒有，所以我們決定嘗試種植三種咖啡：倫皮拉(Lempira)、Ihcafe90和莎奇摩(sarchimor)。這些品種由於果膠(mucilage)含量高、咖啡櫻桃成熟過程長，在高海拔地區的種植成果相當好。
瑪莉亞 多明奎茲 (Maria Gloria)
ABOUT THE FARM
Nestled in the highlands of Honduras lies our farm, "Liquidambar", named after the sweetgum tree that grows among the coffee bushes. When we first acquired the farm, it was barren. But we had a vision. We planted three main coffee varieties, Lempira, Ihcafe90 and Sarchimor. These varieties thrive at high altitude, producing coffee with high mucilage content and longer cherry ripening process.
Growing coffee at such height comes with its own set of challenges, but it also brings an unique opportunity to produce some of the finest Honduran coffee. We found that applying washed and natural processes gives us the best results. Our commitment to quality includes handpicking only ripe red coffee cherries and a slow drying process that takes at least 20 days, sometimes even longer.
As the weather in our region is too cold for drying coffee, we have to transport it to warmer areas. We pride ourselves in producing an organic coffee, free from herbicides and maintaining a clean environment. This is our first harvest from this farm, and we are thrilled with the quality of our Honduran coffee.
WHO’S THE FARMER
As a first-generation coffee farmer, my passion for Honduran coffee runs deep. Working hard and constantly striving for improvement have always been at the forefront of my life. I've spent years perfecting my craft, starting with growing coffee at lower altitudes before diving deeper into the world of specialty coffee. Though my family has always been involved in the transportation industry and we own a small store, my true love lies in the hard work and experimentation that goes into growing and producing the perfect beans. When it comes to hobbies, my work is my passion - and I couldn't be happier.
I have big dreams for my farm, and one of them is to expand my land and explore growing different varieties of Honduran Coffee, like the sought-after Geisha, Icatu, and Parainema. I also envision creating a unique experience for visitors by building rustic cabins nestled within the lush forest, offering a truly immersive and memorable stay amidst the beauty of my coffee farm.
Well, I find myself quite happy, It’s the first time I get to export coffee and I hope we can keep a long business relationship that can go from one generation to another.
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