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Integral Cipres

About Integral Cipres

Our Head of coffee

Will says:

“Rich, ripe apricot sweetness and flavours are contrasted by a lemon, citrus acidity in this coffee. The mouthfeel is deliciously silky, leading to a lingering sweet aftertaste.”

Finca Integral Cipres is a remote coffee farm even in comparison to most that we deal with, access by car ends a good kilometer from the farm gates and a very steep hill away, this means that ponies are employed to carry Catalino, his family and the coffee once it has been dried and is ready for export, down from the farm. Catalino and his family have chosen to farm organically, although this coffee is not sold as organically certified, the farm certainly shows vibrant signs of an active and diverse ecosystem.

About the area

Situated in the Cedritos community of the Santiago de Puringla municipality, in Honduras’ south western department of La Paz. The area is home to superb coffee growing land and hosts a range of mountains that stretches to the nearby borders of El Salvador and Guatemala.

About the farm

Catalino Vasquez took over this small family farm after the death of his parents four years ago and decided that he would make his property a good example of integrated management of a coffee farm.

To achieve this, Catalino took many courses of coffee production and worked as an assistant in the Origen Denomination for Coffee Marcala. But this was not enough for him, so he decided to produce his coffee organically. In 2006, his farm got organic certification, and since then he has implemented different techniques of organic production, and has become a benchmark due to his constant innovation.

At Integral El Cipres, all the byproducts of coffee processing are used: pulp is inoculated with microorganisms from the mountain, and eventually becomes food for Californian worms. This process produces compost with a high content of organic matter and nutrients, which is the main fertiliser for the farm planted with Catuai variety. The water used in the washing process of the coffee is also inoculated with microorganisms, to produce foliar fertilizers.

Catalino last year suffered an accident that almost prevented him from preparing his coffee lot for the Cup Of Excellence competition, but with the help of his brother Francisco was able to provide the lot of coffee to be ranked for the electronic auction. It is the third consecutive year that Catalino has won Cup Of Excellence, yet he maintains a characteristic humility and works not only to improve his own farm, but to help many producers to improve their processes and guide them to enter the specialty coffee market.

True to his pioneering spirit, Catalino is experimenting with honey and natural processes and ensures that next year he will have coffees with spectacular flavors. Currently Catalino prepares and sells small microlots to buyers from Korea and Japan, and Pact Coffee, who recognise the efforts, leadership and knowledge held by this producer.

A quick Q&A with our farmer Catalino;

Why is producing coffee so important to you?

“The farm and the produce are extremely important both me and my family because it provides the main source of income for us. It also helps us preserves the memory of my parents, who are the reason that I have the farm.”

What is your greatest ambition for the farm?

“My ambition for the farm is to continue to produce excellent coffee that is appreciated by everyone who tries it, hopefully win Cup of Excellence again and expand the number of countries that we send the coffee to.”

Details

ACIDITYLemon (citrus acidity)
ALTITUDE1650m
FLAVOURApricot
MOUTHFEELSilky
ORIGINHonduras
PROCESSWashed
PRODUCERCatalino Hernandez
ROAST PROFILEMedium
SWEETNESSRipe
TASTING NOTEApricot
VARIETALCatuai
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