The small farm El Triunfo is located on two hectares of land in the Las Pacayas area of Corquin in the Copan region. Owner Yolanda Urrea Arita runs the farm with her husband Luis and three sons.
Together, they believe that the key to quality is the synergy of coffee with the environment.
They farm biodynamically and support biodiversity. Most of the area is overgrown with native and fruit trees, which attract a lot of wildlife from birds to wild cats. They also grow vegetables and raise cows on the farm.
Fathers microlot is processed naturally at the Aruco plant, which is located nearby - at 800 masl, where the drier and more stable climate is better, for coffee processing better.
The coffee cherries are washed here first and sorted out the immature ones. They are then placed in sealed barrels, where an oxygen-free environment is created and the coffee can be fermented and macerated. The temperature is monitored and maintained between 22 - 25C. After the maceration, which lasted 72 hours for our coffee, the coffee is dried on raised beds for 20-30 days and rotated every hour.