Honduras Copan Ruins

Reise

1. Producer Organisation

   Cooperativa Agrícola de Productores Orgánicos de Copan Limitada (COAPROCL), a pioneering coffee-growing cooperative near the Mayan site of Copan Ruins in Honduras, works to "obtain greater profits and sell together, its main activity being the production and marketing of organic coffee" (Coordinadora Hondureña de Pequeños Productores). Created in 1999 and legally constituted in 2000, members of the cooperative work to to follow the traditions of the indigenous Chorti people, a Mayan tribe that had their main cultural center as Copan Ruins. As Fairtrade Ireland explains, "The cooperative is one of the pioneers among coffee growers in Central America to cultivate organically grown coffee on the hills surrounding Copan Valley." COAPROCL currently manages 44 members, 12 of which are women, and their mission is to "contribute to the improvement of the lives of partner families and the environment, consolidating and expanding the services provided to partners and third parties in order to achieve greater added value to the products and services offered, improve the health of partners and customers and environmental health, as well as manage and implement social projects" (Coordinadora Hondureña de Pequeños Productores).

2. Harvesting

   Harvesting of coffee berries, where careful picking and selection of ripe, quality cherries is crucial to ensure optimal flavor and product quality.

3. Processing

   Coffee bean processing is a crucial step in product development where harvested coffee cherries undergo a series of procedures to extract the raw coffee beans. These procedures typically include sorting, depulping, fermentation, drying, and storing. The chosen method of processing can greatly affect the flavor of the coffee. During this stage, utmost care is required to prevent damage or deterioration of the beans. After processing, the beans are packed and transported to roasting facilities.

4. Drying

   Harvested coffee beans undergo a drying process to reduce their moisture content. This can be carried out using different methods including sun drying, mechanical drying, or a combination of both. This step is crucial to prevent mold and deterioration, and it influences the final taste and quality of the coffee.

5. Grading

   The grading of dry green coffee beans is a crucial step in the product development process where the quality of the beans is determined. Here, the beans are assessed based on size, color, density, and possible defects. Only the best grade beans proceed to the next steps, ensuring the final coffee product offers a superior taste and aroma.

6. Roasting

   Coffee bean roasting is the process where green coffee beans are transformed into roasted coffee products. It's a crucial step in product development as the beans undergo a heating procedure to achieve desired flavors and aromas. The temperature, timing, and roasting method can significantly impact the taste profile of the final product, making this step a blend of science and art. The beans are typically roasted until they reach a specific internal temperature, usually between 370°F and 540°F. They may be lightly, medium, or dark roasted, each providing a different taste intensity.

7. Brewing

   Selecting quality coffee beans, grinding them to the correct consistency, and using a brewing method to extract flavor. The result is a freshly made coffee. Factors like water temperature, brew time, and coffee-to-water ratio are carefully monitored to ensure the perfect cup. Cafes all over brew wonderful delicious coffee for their customers.

Auswirkungen

• B Corp Certified
• Fairtrade Certification
• Fairtrade Premium
• Fairtrade Premium - HOAC