honduras gladis
Visiting Gladis Garcia at Finca El Naranjo
How to capture the massive impact our first ever origin trip had on us? Seeing firsthand the depths of beauty, skill, and work that must be poured into tending, cultivating, and harvesting coffee grew an already massive appreciation for the amazing people who make what we do a possibility. We spent time with Gladis Garcia, a brilliant and driven 25 year old, and her father on their four acre lot known as Finca El Naranjo. It didn’t take long to discover the passion Gladis has for improving her family’s farm to create a new future and more opportunity for them. When her father passed down the farm to Gladis, she decided to obtain more education on producing higher quality coffee and the intricacies of how to properly process it after harvest. We sat with Gladis and her family enjoying the universal language of hospitality, learning about her family history, and more of her passion for farming. You can see in some of the pictures the beauty of their land and extraordinary views. You also may notice multiple sets of hands holding the coffee. That was intentional to represent a snapshot of how many people it takes to care, cultivate, and produce the beverage we have the privilege to enjoy every morning.
Third Payment & Blockchain Traceability With Bext 360
$1 from every retail bag purchased goes directly back to Gladis and her family. For other participating producers with this program, it has helped them invest back into their farms to improve the quality of their crops, invest in new equipment and work wear, put their kids through college, and literally build new homes. All you have to do to participate is purchase and enjoy this awesome coffee! And tell your friends about it too, that would also be great. Learn more about this transparency and traceability by clicking below. You can see the whole journey this coffee has taken to get to you!
Click here to see the journey
Partnership with Catracha Coffee
Some farmers may not be motivated to receive more education because their coffee cherries typically go to a transactional “middleman” who often undercut the prices paid. Going this route most often eliminates the possibility to earn better prices per pound, but Gladis refused this future for her family. Not only has she obtained further education from producers in Guatemala, she also decided that it would be to her benefit to join a group of producers that work with Catracha Coffee Company, a local exporter that has its footprints all throughout the city of Santa Elena in a positive way. Catracha organizes monthly educational seminars that provide guidance for harvesting and coffee processing that is focused on quality. This is Gladis’ first year selling coffee through Catracha, but she has years of experience as an agronomist.
A Bit On Catracha
Through authentic relationships developed from living in Santa Elena, Catracha not only provides the education and high pay mentioned above, they also facilitate safe and educational spaces for youth, are helping reforest destroyed land, and continually pour resources and money directly back into Santa Elena in a variety of other ways. We are so grateful for what they do that holistically benefits everyone involved. One of the coolest ways we tangibly saw their impact was in the beautiful art that stretches from the central area of Santa Elena all the way through the winding mountain roads. You can see some of this art in the pics and Mayra with Catracha was the primary catalyst for bringing that all to life.
Processing Details & Coffee Info
Gladis now processes her own coffee with the family micro-mill using the protocols learned from Catracha workshops. After harvesting, sorted ripe cherries are macerated overnight and depulped the next day, then fermented in a cement tank for 24 hours, washed and placed on raised beds to dry over a 15-day period before delivering to Catracha.
Grower: Gladis Garcia | Finca El Naranjo
Region: Las Aradas Community, Santa Elena Municipality
Department: La Paz
Elevation: 1,650 masl
Roast Degree: Light
Process: Fully washed & fermented 24 hours and then dried for 15 days on elevated tables
Variety: Catuai
YUM! WE TASTE: cantaloupe, caramel, honey and florals
Visiting Gladis Garcia at Finca El Naranjo
How to capture the massive impact our first ever origin trip had on us? Seeing firsthand the depths of beauty, skill, and work that must be poured into tending, cultivating, and harvesting coffee grew an already massive appreciation for the amazing people who make what we do a possibility. We spent time with Gladis Garcia, a brilliant and driven 25 year old, and her father on their four acre lot known as Finca El Naranjo. It didn’t take long to discover the passion Gladis has for improving her family’s farm to create a new future and more opportunity for them. When her father passed down the farm to Gladis, she decided to obtain more education on producing higher quality coffee and the intricacies of how to properly process it after harvest. We sat with Gladis and her family enjoying the universal language of hospitality, learning about her family history, and more of her passion for farming. You can see in some of the pictures the beauty of their land and extraordinary views. You also may notice multiple sets of hands holding the coffee. That was intentional to represent a snapshot of how many people it takes to care, cultivate, and produce the beverage we have the privilege to enjoy every morning.
Third Payment & Blockchain Traceability With Bext 360
$1 from every retail bag purchased goes directly back to Gladis and her family. For other participating producers with this program, it has helped them invest back into their farms to improve the quality of their crops, invest in new equipment and work wear, put their kids through college, and literally build new homes. All you have to do to participate is purchase and enjoy this awesome coffee! And tell your friends about it too, that would also be great. Learn more about this transparency and traceability by clicking below. You can see the whole journey this coffee has taken to get to you!
Click here to see the journey
Partnership with Catracha Coffee
Some farmers may not be motivated to receive more education because their coffee cherries typically go to a transactional “middleman” who often undercut the prices paid. Going this route most often eliminates the possibility to earn better prices per pound, but Gladis refused this future for her family. Not only has she obtained further education from producers in Guatemala, she also decided that it would be to her benefit to join a group of producers that work with Catracha Coffee Company, a local exporter that has its footprints all throughout the city of Santa Elena in a positive way. Catracha organizes monthly educational seminars that provide guidance for harvesting and coffee processing that is focused on quality. This is Gladis’ first year selling coffee through Catracha, but she has years of experience as an agronomist.
A Bit On Catracha
Through authentic relationships developed from living in Santa Elena, Catracha not only provides the education and high pay mentioned above, they also facilitate safe and educational spaces for youth, are helping reforest destroyed land, and continually pour resources and money directly back into Santa Elena in a variety of other ways. We are so grateful for what they do that holistically benefits everyone involved. One of the coolest ways we tangibly saw their impact was in the beautiful art that stretches from the central area of Santa Elena all the way through the winding mountain roads. You can see some of this art in the pics and Mayra with Catracha was the primary catalyst for bringing that all to life.
Processing Details & Coffee Info
Gladis now processes her own coffee with the family micro-mill using the protocols learned from Catracha workshops. After harvesting, sorted ripe cherries are macerated overnight and depulped the next day, then fermented in a cement tank for 24 hours, washed and placed on raised beds to dry over a 15-day period before delivering to Catracha.
Grower: Gladis Garcia | Finca El Naranjo
Region: Las Aradas Community, Santa Elena Municipality
Department: La Paz
Elevation: 1,650 masl
Roast Degree: Light
Process: Fully washed & fermented 24 hours and then dried for 15 days on elevated tables
Variety: Catuai
YUM! WE TASTE: cantaloupe, caramel, honey and florals
Visiting Gladis Garcia at Finca El Naranjo
How to capture the massive impact our first ever origin trip had on us? Seeing firsthand the depths of beauty, skill, and work that must be poured into tending, cultivating, and harvesting coffee grew an already massive appreciation for the amazing people who make what we do a possibility. We spent time with Gladis Garcia, a brilliant and driven 25 year old, and her father on their four acre lot known as Finca El Naranjo. It didn’t take long to discover the passion Gladis has for improving her family’s farm to create a new future and more opportunity for them. When her father passed down the farm to Gladis, she decided to obtain more education on producing higher quality coffee and the intricacies of how to properly process it after harvest. We sat with Gladis and her family enjoying the universal language of hospitality, learning about her family history, and more of her passion for farming. You can see in some of the pictures the beauty of their land and extraordinary views. You also may notice multiple sets of hands holding the coffee. That was intentional to represent a snapshot of how many people it takes to care, cultivate, and produce the beverage we have the privilege to enjoy every morning.
Third Payment & Blockchain Traceability With Bext 360
$1 from every retail bag purchased goes directly back to Gladis and her family. For other participating producers with this program, it has helped them invest back into their farms to improve the quality of their crops, invest in new equipment and work wear, put their kids through college, and literally build new homes. All you have to do to participate is purchase and enjoy this awesome coffee! And tell your friends about it too, that would also be great. Learn more about this transparency and traceability by clicking below. You can see the whole journey this coffee has taken to get to you!
Click here to see the journey
Partnership with Catracha Coffee
Some farmers may not be motivated to receive more education because their coffee cherries typically go to a transactional “middleman” who often undercut the prices paid. Going this route most often eliminates the possibility to earn better prices per pound, but Gladis refused this future for her family. Not only has she obtained further education from producers in Guatemala, she also decided that it would be to her benefit to join a group of producers that work with Catracha Coffee Company, a local exporter that has its footprints all throughout the city of Santa Elena in a positive way. Catracha organizes monthly educational seminars that provide guidance for harvesting and coffee processing that is focused on quality. This is Gladis’ first year selling coffee through Catracha, but she has years of experience as an agronomist.
A Bit On Catracha
Through authentic relationships developed from living in Santa Elena, Catracha not only provides the education and high pay mentioned above, they also facilitate safe and educational spaces for youth, are helping reforest destroyed land, and continually pour resources and money directly back into Santa Elena in a variety of other ways. We are so grateful for what they do that holistically benefits everyone involved. One of the coolest ways we tangibly saw their impact was in the beautiful art that stretches from the central area of Santa Elena all the way through the winding mountain roads. You can see some of this art in the pics and Mayra with Catracha was the primary catalyst for bringing that all to life.
Processing Details & Coffee Info
Gladis now processes her own coffee with the family micro-mill using the protocols learned from Catracha workshops. After harvesting, sorted ripe cherries are macerated overnight and depulped the next day, then fermented in a cement tank for 24 hours, washed and placed on raised beds to dry over a 15-day period before delivering to Catracha.
Grower: Gladis Garcia | Finca El Naranjo
Region: Las Aradas Community, Santa Elena Municipality
Department: La Paz
Elevation: 1,650 masl
Roast Degree: Light
Process: Fully washed & fermented 24 hours and then dried for 15 days on elevated tables
Variety: Catuai
YUM! WE TASTE: cantaloupe, caramel, honey and florals