Farm María Bonita

ABOUT THE FARM

 

We are driven by experimentation, therefore we have grown 5 main varieties in our farm; H27, Icatu, Parainema, Catuai and Geisha. Year by year, we have the quest to produce the best coffee, so we do manage the three main processes; natural, washed and honey, that combined with dry controlled fermentation, prolongated fermentation and carbonic maceration. 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. Apart from our efforts on processing the coffee we also rely on nature, and we have found that the use of microorganism and organic fertilizers have a direct effect on the quality we get in our coffees.

 

 

 

WHO’S THE FARMER

 

Pedro Turcios

 

All my life has been bonded with coffee, I grew up producing coffee and that has been my passion. At a young age I started working at a butcher shop, I had no salary, instead the boss would pay me with meat at the end of the day which then I would take back home and give it to my mom as a way to provide food for our family.

 

But I also love football, and little I knew that my hobby would one day be a way of living. When I was young, I became a professional football player, and that gave me the chance to pay for my studies and support my family.

 

After graduation, I went back to Marcala and in partnership with my brothers we were able to put together a small capital and buy land to expand our coffee production.

 

 

FARMER’S DREAMS

 

Run a coffee lab in my farm and have a more data-driven coffee process management, as well as, integrate creativity and technology that can enhance our coffee production.

We hope that we will be able to reach international markets and have the pleasure to meet the roasters that use our coffee. 

 

I wish that Taiwanese people can have the opportunity to come to visit my farm and meet my family. I want them to know my story.

Pedro Turcios

 

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

 

瑪莉亞莊園資訊

關於莊園

 

最初我們秉持著精神,嘗試在莊園裡種植多種類的咖啡,因此現在已種有H27、伊卡圖(Icatu)、帕拉以內瑪(Parainema)、卡杜艾(Catuai)以及藝妓(Geisha),共五種咖啡豆。年復一年,我們一直在追尋最高品質的咖啡,因此我們專注在主要的三種處理法:日曬、水洗、蜜處理,並結合三種技術:乾式發酵(dry controlled fermentation)、長時發酵(prolongated fermentation)及二氧化碳浸漬法(carbonic maceration),以呈現出咖啡豆的最佳風味。
為了產出最高品質的咖啡,並要從眾多咖啡中脫穎而出,我們必須慎選最適合該種咖啡豆生長的培植方式,再配合穩固的加工系統。除了這些對咖啡處理工法的用心之外,我們也仰賴大自然的力量提升咖啡的品質表現,例如運用微生物和有機肥料來施作。

 

聯絡我們獲取更多關於我們豆子的資訊  

 

 

莊主介紹

 

佩得羅 杜契斯

 

我從小種植咖啡長大,人生和咖啡總是相互緊密牽連著,咖啡一直是我熱情所在。儘管如此,我卻從沒想過有一天自己可以靠著對咖啡的熱情維生。年輕時我曾到一間肉攤販工作,雖然這份工作沒有支薪,但是收工後老闆會將肉作為薪資分送給我,我再把這塊珍貴的「薪水」帶給家中的母親,貼補家裡的伙食;我也非常熱愛足球,甚至曾經是職業足球選手,用當時的薪水來平衡學費和家庭的生活開支。

畢業以後,我和兄弟們籌到一小筆足以購買土地的資金,回到瑪爾卡拉(Marcala)種植咖啡,開始擴展我們的咖啡生產事業。

 



 

聯絡我們獲取更多關於我們豆子的資訊 

 

未來期望

 

在莊園裡建立咖啡實驗室,透過統計數據來管理咖啡的生產流程,並整合所有能提高咖啡產量的創意方法與技術。期盼未來可以拓展國際市場,讓更多優秀的烘豆師使用我們的咖啡豆。

 

 

有機會的話,我十分歡迎來自台灣的朋友拜訪我的咖啡莊園、認識我的家人,我將樂於分享有趣的人生故事給你們。

佩得羅 杜契斯