The Story

Finca El Puente is situated in a small municipality of coffee growing department La Paz. Today Finca El Puente counts for 180 hectares of planted coffee. With ideal temperature, altitudes and rain fall this area created perfect coffee growing conditions.
Curios by nature, Marysabel and Moises started experimenting with not only varieties but coffee processing methods. A typical processing method in Honduras is a washed process but in the last few years Finca El Puente has been experimenting and processing coffees in various ways from natural thru anaerobic process.

We are extremely excited to share naturally processed coffees from Finca El Puente. Both coffees have been carefully picked, separated and dried on raised beds for 30 days.

The beds are located in the area where shade and sun can be controlled for optimal temperature management. The coffee is stored in grain pro after it reaches desired moisture lever of 10-11%.

The couples’ advantage is a fact that they own a dry mill therefore they control the whole process of processing and full coffee traceability.