María Lidia Rivera, Finca Las Fincas

The flavor is more authentic, almost earthy, I dare say. The soft glow of the clay pan pairs well with the roasted coffee beans, and the wood-fired stove allows for a slow roast. But I know many people don't look favorably upon these "old-fashioned" practices these days, so I also have my coffee roasted elsewhere for a more consistent result.

Anyway, I started picking grain when I was seven. My stepfather would take me with him to his farm, and luckily, the harvest season in Honduras coincides with the annual school holidays. I also enjoyed learning, writing, reading, and math, so I'm glad I was able to go to school as a child; I consider it a privilege I was given.

When I got married 37 years ago, we grew a few coffee plants behind our house. Gradually, our hobby turned into a serious business, and now we live for coffee; coffee is what gives us life. My mother gave me a small plot of land a decade ago, and we also have the land my husband and I bought together.

These days, I work a lot with my son, who, of course, is much younger and stronger than I am. So I dedicate a lot of time to keeping the farm clean, harvesting during the harvest season, administration and accounting, and also preparation and processing.

My goal is to continue working hand in hand with my son, and learn how to make micro-batches that qualify as a specialty.