Location: Santa Barbara, Copan, Intibuca, Lempira, Francisco Morizan, Cortes, and Ocotepeque
Altitude: 900 - 1,900 m.a.s.l.
Varietal: Bourbon, Lempira, Catuai, Caturra, Ihcafe 90, and Obata
Process: Fully Washed
Drying: Sun Dried
Bittersweet Chocolate, Bready, Full Bodied
Well known among chocolatiers for Cacao production, Cooperativa Agrícola Cafetalera San Antonio Limitada (COAGRICSAL), is not one of the coffee cooperatives you may have heard about in Honduras. But focus on diversification means more than 2000 producers from this cooperative are cultivating coffee alongside other crops like cacao and pimienta (black pepper). COAGRICSAL manages 5 regional wet-mills where producers deliver cherry. Each mill is similarly designed so coffee can be processed consistently at each location. Next the coffee is transported to a centralized dry-mill where dried parchment is stored and prepared for export. COAGRICSAL has a fully staffed cupping lab equipped to cup through every lot and ensure consistent quality. In addition to providing valuable logistical support, COAGRICSAL is also helping farmers with technical support for achieving improved farm management practices and gaining certification. COAGRICSAL is also focused on the wellbeing of their community, which means investing in a host of activities from education, access to health care, and reforestation among others.