We are glad to offer this delicious coffee again for a second year. Finca El Mango starts has beautiful citrus notes, sweet apple, and has a long chocolate finish.
The Finca El Mango comes to us through Honduran based Catracha Coffee project that offers free workshops, support, and long-term sustainable improvements for "finding ways to improve the income earned per pound of coffee can impact the choices families are able to make in their daily lives."
The Santa Elena area is home to an innovative program called Catracha Coffee. Founded by Mayra Orellana-Powell, who worked for Royal Coffee (importer), this program is the actualization of a long-time dream "...dream of starting a coffee business that would have an impact in the community where she was born and raised."
The Catracha Coffee project helps increase the price farmers can earn per plant, and Orellana-Powell's overarching goal is "to increase the number of capacity building opportunities until every producer in Santa Elena has an opportunity to produce great coffee and access the specialty coffee market."
They accomplish this by holding monthly meetings for the area's farmers to improve topics ranging from plant nutrition, optimal harvesting practices, even to post-harvest drying protocols (and so very much more, that you can check out here).
Prices to farms are nearly double that paid out by Fair Trade, (nearly double the amount the producers earn through Fair Trade--often far more than double depending on the quality of the lot). There's also greater stability working within the structure of Catracha because the farmer is paid twice in the process: once upon delivery of the dried parchment coffee is delivered to Catchura from January to March and then again in July when the coffee is bought on the specialty coffee market.
Catracha Coffee is the sort of locally-entrepreneurial, empowering program that are the future of specialty coffee. We're extremely grateful for Catracha Coffee as well as Edmundo Sanchez (the farmer of Finca El Mango) for producing this wildly flavorful crop. It's something we've never tasted from a Honduran coffee before, and we're proud to offer this to you.
Region: La Paz, Santa Elena
Varietal: Bourbon, Catuaí
Growing Altitude: 1,800 masl