Jorge Aníbal Ventura, El Playón Farm

Thirty years have passed since then, and the farm is mine today. I still harvest coffee with the same enthusiasm, although—I hope—with more professionalism.

Besides being a producer, I'm also a coffee taster, a role I've held since 2013. I was a member of the tasting panel for the Cup of Excellence in Honduras for eight years. It was an enriching experience, and it allowed me to deepen my knowledge of the profiles and characteristics of coffees from different regions of my country.

When I began my studies as a coffee taster, I also started preparing micro-lots to put my knowledge into practice and experiment with my own coffees. Now I have a decade of experience preparing specialty coffees.

On my farm, I have a small plot with Bourbon vines. This variety is more susceptible to rust, and perhaps maintaining it isn't the wisest decision from a commercial standpoint. However, I insist on cultivating this variety because it yields spectacular results for more complex preparations. I generally reserve these nano-batches for myself and my loved ones.

My wife and I started a coffee shop and roastery a few years ago. Now, we have diversified income streams and greater financial stability. We love serving people and roasting batches of coffee, including for other producers.

Growing, harvesting, preparing, and roasting coffee is, in my opinion, an art. I feel very privileged to be involved in so many stages of the coffee chain.

My next step is to become an ambassador for Honduran coffees for international visitors, and for people interested in learning more about the magnificent varieties and processes we have in the country.

Thanks to my strong connections with Cafesmo, I'm also starting to work with importers and roasters from different countries and continents. It's great to be able to share my knowledge with them and learn from them at the same time!