Regions: Ocotepeque, Santa Barbara, Santa Rosa de Copan Growing Altitude: 1100-1650 MASL Arabica Varieties: Bourbon, Caturra, Typica, Catuai, Pacas Harvest Period: November-April Milling Process: Washed, Patio Dried Aroma: Vanilla, Hazelnut Body: Round, Medium Acidity: Soft, Balanced
Café de mi Pueblo aggregates and exports coffee produced by the Tercero, Ventura, and Enamorado families of the Ocotepeque and Santa Barbara regions of Honduras. These families began producing coffee in the 1960s, buying up smaller farms around their property to increase production over time. The business has grown to include over 500 hectares of coffee producing land, employing 50 families and 150-200 people, all of whom continue to live and work on the land with the three families as the primary landowners.
These families are now substantial land owners in Honduras and have full processing equipment on their property. Once coffee is fully processed and dried at the individual mills, it is combined and stored in a warehouse in San Pedro Sula before export. Eduardo Ventura manages all operations in Honduras, while Jose Mendoza lives in the US and handles all stateside business. Both are descendants of the founding members of the operation.