March 2013, Marcala, Honduras
Adam McClellan, Green Coffee Buyer
Heading out to San Pedro Sula on the red eye from PDX, I was slightly weary and sleep deprived, but running on the adrenaline and excitement of my first source trip as a green coffee buyer on behalf of Stumptown. Let’s just say these are big shoes to fill and high expectations to meet. I couldn’t imagine a better farm and producer partner to start with, given that the relationship between Moises Herrera and Marysabel Caballero of Finca El Puente and Stumptown goes way back and both have been able to successfully grow together over the years. Also, the Marcala region is one of my favorite places to travel as the genuine warmth and hospitality from folks here is some of the best I’ve encountered on the coffee trail.
Moises and Marysabel picked me up at noon and after lunch we headed straight out to Marcala to catch the tail end of the day’s cherry processing. On the three hour drive out, we passed a mountainous landscape which changed to hot desert, then to higher altitude pine forest, which is where you start to see coffee growing. We had a great discussion on ‘La Roya’ – the current looming, gloomy news topic of the coffee world – which is the leaf rust epidemic spreading through Central America and its potential impact on this and next year’s crop. Thankfully, their farms are largely unaffected due to their diligent farming practices and proactive approach to addressing the plants’ needs to defend against the Roya. However, many of the neighboring farms are totally devastated with mere skeletons of coffee plants remaining. Upon entering the outskirts of Marcala, we picked up a few friendly faces for a lift into town, and then headed up to Chinacla where the wet mill and drying patios are located.
At the beneficio in Chinacla, they just finished rearranging and refurbishing the depulping/fermenting tank station to use gravity flow better and drastically cut down the amount of water used. A new elevator turbine carries the cherry pulp up and away to the compost area so it doesn’t have to be moved by hand. They also enclosed the ceramic tiled tanks area to better control the temperature and added more efficient lighting. At the moment we arrived, a part of the demucilaging equipment had a slight malfunction so Moises dove straight into it and dug out the problem right away – pretty awesome to see these guys operate with such attention. The days picking looked so solid with pure red ripeness in the hopper. Then we drove back down into Marcala town and enjoyed some delicious pupusas at the ever-popular Pupuseria del Campo spot before hitting the sack after a long day.
The next morning after some delicious El Puente French pressed coffee (it will never get old to have a farmer serve you his or her own coffee) and baleadas to power up, we headed back up to Chinacla to see the coffee being washed. Several lots this year are going through an additional 24 hour soaking step after the initial dry fermentation and wash. Initial cup quality results are quite encouraging. The biggest highlight of the Chinacla mill is seeing all of the raised bed drying – most of it shaded by covered and ventilated beds. We’re very happy to see this added investment to this incredibly important step and look forward to more and more of our coffee being dried this way to continue to see positive improvements in the cup. (more…)