Erlin Hernández, El Coyol Farm
I've lived surrounded by coffee all my life. My grandfather was a coffee farmer, as was my father.
Today, I work with my younger brother. We own our farm together, although legally it's in my name.
During peak season, when we have to harvest the grain, my brother and I hire other family members to come and help us. It's too much work for just two people during those months.
But even though we work hard, the atmosphere is relaxed and friendly. We laugh a lot, eat together, and of course, we always have coffee together during breaks. Work never feels like a burden, at least not mentally.
Recently, I've also started preparing microbatches. It requires a lot of extra effort, and you only know if it was worth it months later, when the batches have been sold. But it's fun to do. It's also something I'm increasingly proud of as my brother and I improve our preparation, and our profiles gradually gain in complexity, flavor patterns, and quality.
Now, we are at the point where we feel ready to start working directly with one or two roasters, preferably roasters with whom we can work as a team for several years, to prepare batches in line with their wishes and the demand of their end consumers.
Fortunately, Cafesmo decided to create a group of young roasters, of which we are a part. This allows us to submit our coffees as a group for blends and receive fairer prices for the higher quality we are able to produce. Furthermore, we were offered the opportunity to add our own individual profile to the website and include our microlots in the sample bags that are shipped worldwide. We will soon know which roasters are the most enthusiastic about our coffees.
Property details
A little less than one hectare, between 1300 and 1400 meters .
We only cultivate the Lempira variety.
Bananas for shade and also for personal consumption, as well as pepeto, a local tree that offers abundant shade, as well as fruit for cattle or pigs.
Our farm is FTO certified .
This farm is certified by the Rain Forest Alliance .
