Antonio, a third-generation coffee producer, has been cultivating coffee since 2014. He owns El Pino, a 5-hectare farm in Bañaderos village, Santiago de Puringla, with 3 hectares dedicated to Typica coffee grown at 1700 m.a.s.l. Five years ago, Antonio shifted his focus to specialty coffee, fulfilling a lifelong dream. His high-quality coffee is now successfully exported to international markets. Committed to sustainability, Antonio conducts regular soil analyses to optimize fertilization and ensure his crops thrive. For Antonio, coffee is a cherished family legacy. With his wife actively supporting farm operations, he is driven to provide for his family and pass this tradition on to future generations.

For this lot, only the ripest coffee cherries were selected and sorted in water tanks to remove defects. After de-pulping, the coffee fermented with its mucilage intact for 30 hours, followed by thorough washing to remove any residue. The beans were then dried on raised beds for about 20 days to reach the ideal moisture level, ensuring exceptional quality. Typica, one of the most traditional coffee varieties, is known for its outstanding cup quality despite its low yield and disease susceptibility. Introduced to Honduras in the late 18th century, Typica has a rich history, originating in Java and traveling to Amsterdam in 1706 before reaching France in 1714.