Yefri Velásquez, Finca El Manantial

In fact, I run a medical lab during the summer months, when the farm is quiet and my uncle can keep things running without me. But as soon as the grain starts to grow, my partner takes over the lab on his own, and I return to my farm, where I'm happier than anywhere else in the world.

I was born on the farm I now manage, and I grew up among the coffee plants. But because of the coffee rust that devastated our farm seven years ago, my parents decided to move to the United States.

They were desperate and thought there was no future on a farm, or in Honduras. At that time, I was 18 years old and I decided to stay; a decision I haven't regretted for a single moment.

Now I'm doing relatively well, despite the low prices. Being a microbiologist is useful. I understand microorganisms and how plants get their nutrients. Instead of placing the pulp from the previous harvest around each plant, I dig a hole next to it and bury the pulp underneath. It decomposes very slowly underground, and it's much closer to the roots for direct absorption.

A few years ago, I started keeping bees. There isn't enough natural pollination, and bees have become an indispensable tool. Plus, they produce delicious honey that I can now enjoy year-round.

I'm also gradually switching from the paca variety to the lempira, which is much more resistant to rust. Even a microbiologist can't stop the wind from blowing, and rust can sometimes reach parts of my property, despite the natural barriers I've created with dense plants and trees around it.

Besides paca and lempira, I also grow obata, parainema, and 90Ihcafé. It's important for me to offer different varieties, also for the diversity within the microlots.

In early 2019, I contacted a small specialty roaster in the United States and sent him some samples. He was so enthusiastic that he's flying to Honduras during the next harvest to select his own coffee at my farm. I'm incredibly proud, and I'm working to invite other roasters as well.