Honduras Marcos Chavez

Region:              Las Vegas, Santa Barbara

Varietal:             90% Pacas + 10% Typica

Elevation:          1700 Meters

Farm Size:         0.5 Hectares

Process:            Washed

Notes:                Brownie, Red APple, Marshmallow

Harvest:            June 2025

Roast Level:      Medium Light

When Obando was just 10 years old, he began helping his father grow coffee. A few years later, when Obando was only 15, his father sadly passed away. At such a young age, Obando was left in charge of the family farm together with his mother and brothers.

When he turned 20, Obando and his mother decided to step away from coffee production and focus instead on cultivating vegetables and avocados.

In 2018, Obando decided to return to coffee farming on the land he had inherited from his father. A few years later, in 2021, the farm began producing coffee again; however, at that time, the coffee was sold as conventional coffee.

In 2022, Obando and his brother prepared their first micro lot, which they successfully sold at a good price. Encouraged by this experience, in 2023 Obando began producing and marketing his coffee as specialty coffee. Today, he presents his coffee under his own name, working independently after starting this journey alongside his brother, with whom he initially introduced the coffee under his brother’s name.

Processing:  The cherries are de-pulped every afternoon, then the parchment is put into fermentation tanks where it is dry fermented for 15 hours. After, the parchment is rinsed into the tank with a lot of water 3 times. Next, its put inside the parabolic solar dryer for around 10-15 days, during the dryer the parchment is sorted by hand to remove defective beans.