“A Taste of Paradise”
Mar 01, 2016
Chapter 1 ‘The Connoisseur’
I enter a coffee shop, but not just any. Immediately I'm approached by an adolescent. Bohemian. He inquires how I will take my coffee.
"...I'm not decided yet sorry", I reply.
I study the menu a bit longer, and pause for a few long seconds. I had been warned about this sort of thing before. It appears I can choose exactly where my coffee comes from. 'Ethiopia' or 'Honduras'?. But I've never been there, so how would I know!? I chance it.
"...I'll take Honduras please, and can I have that with milk!?"
Continued…
…I drank my Honduran flat white, and it tasted…nice.
Shamefully, many of us know very little about the coffee we drink, when in fact, there is a whole wheel for the connoisseurs out there who wish to define the flavours in their cup.
Meanwhile, 5,321 miles away, Honduran farmers work incredibly hard all year round to harvest their coffee crop to the highest standard possible. If you continue to read, I hope to give you a feel for these flavours through my interpretation of a recent Ground Espresso Bars expedition to Honduras, in which I have documented our journey from 'bean to cup'.
“A Taste of Paradise” Chapter 2 ‘The Co-Op’
Aug 11, 2015
Las Capucas, located in the dry south-western hills of Honduras, is the model of a well-run "co-op" and is home to just over 80 families who produce coffee and take real pride in their plantations. Much like a co-op, as Ground Espresso Bars has grown, so has its commitment to people and the planet. It is this promise that was the motivation behind our 48-hour expedition to Las Capucas in February this year. We thought, in exchange for the hard work that goes into each cup of coffee, why not give something back?
“A Taste of Paradise” Chapter 3 ‘explorers’
Aug 11, 2015
Off we darted on Friday 6th February, and landed in San Pedro Sula around midday. We were greeted at the airport by our drivers and escorted into a couple of 4x4's, which took us to the plantations where we would be staying for two nights.
Four hours driving passed in a flash as we studied the dramatic scenery up the beaten tracks, to discover coffee farms high up in the mountains, hidden amongst a thick haze of cloud and heavy rain.
“A Taste of Paradise” Chapter 4 ‘a hazy banquet’
Aug 11, 2015
Once we arrived Omar himself, the owner of the co-op, welcomed us with a feast, music, people and dancing, a level of hospitality that was sustained throughout. We were also fortunate to arrive the week of the Honduras Barista Festival, attracting some of the best baristas from around the world. We chatted with them for a while and indulged in our food and drink, tired and in denial to have finally arrived. Then, expecting no more than to be camping out in the wet and cold somewhere in a shack, we were escorted to our lovely cabin.
It wasn't until the following day that we could see the real magnificence of where we were.
“A Taste of Paradise” Chapter 5 ‘Development’
Aug 11, 2015
As we ate our breakfast amongst the plantations the next morning we were introduced to Aida, our host for the week and a young Project Manager at the Beneficio Santa Rosa.
Aida is one of many who has dedicated her life to charitable projects across South America. She now works with the Benficio to transform the standard of living for farmers in the Capucas community by providing them with the knowledge and training they need to be successful.
Founded in 2004, the Beneficio Santa Rosa now processes and exports coffee for over six Honduran cooperatives. It is through them that the community have received a number of benefits, including training to improve coffee quality, assistance to convert to organic production, exposure to new market opportunities.
For the short amount of time we were there we were able to see the significant impact of this aid on the cooperative farmers. This was reflected through their use of modern washing, drying, pruning and processing methods to produce the best quality coffee feasible. These processes are better portrayed through pictures, so take a look!
"A Taste of Paradise" Chapter 6 ‘Bean Life Cycle’
Aug 12, 2015
Step 2. COFFEE PICKING
By focusing on ripe cherry selection and 'micro-mill' processing control, the farmers in Capucas have had a tremendously positive impact on the quality of their coffee.