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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.
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  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.
 Sorting Beans
-no blurb
Ready for Export
Now the beans are ready for export. The beans for export are sold to an
exporter who processes the bean by removing the remaining layer. The bean is
now called "oro" gold. This 150 lb bag of 'green' unraosted coffee
is ready for shipping.
Roasting
Oros are roasted in wood-fired ovens. Ovens using cascara- the husks- are
better for the environment because they don't require nonrenewable fuels.
The Finished Product
The coffee beans are ready for brewing...mmmmmmm! 
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