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Finca Durazno

About Finca Durazno

Our Head of coffee

Will says:

“This coffee has a great cane sugar sweetness which combines really nicely with its slightly sharp lime acidity. Flavours of fresh ripe blackcurrant and apricot really add to the coffees complexity, it is delicious.”

Will's trip to Finca Durazno

“I recently visited the Ocotal region of Honduras to visit Marcelo Olban Ventura Dolado. Marcelo and his family have been running Finca Durazno since 1992, a period in which the commodity coffee market has given them a real rollercoaster ride, with the price of coffee fluctuating between $1/lb and $3/lb. But despite this financial turbulence, the size of the Honduran coffee sector has swelled so much that following the 2009 political crisis, it was coffee that protected the country from bankruptcy. Marcelo, and people like him are very important to this country.

But it’s over the last three years that the coffee grown here has come into its own. Changes on the farm mean the cup quality has increased dramatically. Delicious stone fruit flavours, previously masked by underripe cherries and poor fermentation practices, have now been unveiled. It was a diamond in the rough, now it’s a straight up diamond.

This has changed everything. The coffee demands a higher price, which improves the quality of life on the farm, and Marcelo’s eldest daughter Andrea now sees her future in coffee too; “my dream is to do a technical or engineering degree and use it to help my father. I’ve always been the one following him around when he works. He has always taken me out with him to the plantations so my love for coffee and the process began there.”

A quick Q&A with the farmer:

What does coffee mean to you?

I started working on a farm in 1992, helping the owner and his family grow their coffee. I learnt a lot in my time there, but they way I process coffee now is very different. I’ve got help over the years from my family, and the Institution of Coffee who taught me better practices. Farming coffee takes a lot of work but the benefit for all the effort is a higher price for my coffee. How did your relationship with Will and Pact begin? Through the Institution of Coffee I met an amazing engineer called Ronnie. He has been great at checking the quality of my coffee and giving me feedback on how to improve. Through Ronnie I met Will, and he wanted to buy my coffee!

Will your children work in coffee too?

Andrea, Marcelo’s daughter answered: “I’m still in school right now but I hope to soon go to university. I would then like to help my father implement new methods to improve our coffee or even start my own café to sell it. My dream is to get a technical or engineering degree and use it to help my father. I’m the eldest child, and my brother is a lot younger, so I’ve always been the one following my father around when he works. He has always taken me out with him to the plantations so my love for coffee and the process began there. This is why I’d like to use whatever technical University degree I gain to help my father and his business.”

Details

ACIDITYLime (citrus) acidity
ALTITUDE1500m
FLAVOURStone Fruit
MOUTHFEELRound
COUNTRYHonduras
PROCESSWashed
PRODUCERMarcelo Olban Ventura Dolado and Andrea Ventura Raíz
ROAST PROFILEMedium
SWEETNESSCane sugar
TASTING NOTEStone Fruit
VARIETALLempira, Catuai
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