The Bean’s Tale: from plant to cup
Planting
It all starts with planting the "pergamino"-beans with one outer layer-side-by-side in nursery beds. Sixty days later, the plants are mature enough to be transplanted. Compost is employed as a natural fertilizer. It takes three years before any fruit can be harvested from the plant; after six years, the plant yields its full production.
The Plants
Coffee is grown throughout Honduras, both at high and low altitudes. Many varieties can be grown in the sun or shade. All varieties grow better in shade, but planting sun-grown coffee continues. Shade-grown coffee requites no deforestation, thus it's better for the environment. It also promotes biodiversity, the close local interaction between many different species of plants and animals to make that given area healthier and more resistant to disease and natural disasters such as wind, storms and soil erosion. Chemical fertilizers, sometimes used, often deplete the soil, and their run-off just as often pollutes local rivers.
Harvesting
Harvesting begins as early as August, and extends throughout the following March. Thousands of workers are required to pick the "uvas" whole red coffee beans.
Process: De-Husking
"Beneficiando" means de-husking, and it is done in processing plants called "beneficios". The "cascara" husk and "miel" pulp are removed from the uvas, leaving only the bean. The cascara can be composted and used for fertilizer. The miel if often dumped into rivers, causing significant pollution. Traditional beneficios often have little or no wastewater management facilities. Recently a movement had emerged, promoting new beneficio construction better for the environment because they use much less water or actually recycle the water for continual use.
Drying
The beans traditionally are then dried in the sun for two-to-five days on open concrete. This is the old fashion style of drying coffee beans. The drying process can be speeded by drying the beans in an oven.