HONDURAS | DINORA BENITEZ - NATURAL
CURRENT ROAST | NOVEMBER 24, 2024
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Producer | Dinora Benitez
Farm Name | Finca Finca Kairos
Origin | Honduras
Region | Marcala municipality, La Paz department
Local Comunity | Choacapa
Harvest | January-March 2024
Variety | Catuai
Growing Altitude | 1575 masl
Soil | Clay minerals
Process | Natural
Drying | Cherries were dried on elevated tables over a 14-day period
Export | Catracha Coffee, Honduras
Import | Royal Coffee, Inc. USA
Notes | Blackberry, caramel, peach
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
This is the third year since we’ve been working with our friends at Catracha Coffee in Honduras, and it is an honor to be able to work directly with Dinora. These top-quality coffee beans combined with expert processing methods shine with their sweetness, full-bodied profile, and delicate notes of caramel and peach.
CURRENT ROAST | NOVEMBER 24, 2024
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Producer | Dinora Benitez
Farm Name | Finca Finca Kairos
Origin | Honduras
Region | Marcala municipality, La Paz department
Local Comunity | Choacapa
Harvest | January-March 2024
Variety | Catuai
Growing Altitude | 1575 masl
Soil | Clay minerals
Process | Natural
Drying | Cherries were dried on elevated tables over a 14-day period
Export | Catracha Coffee, Honduras
Import | Royal Coffee, Inc. USA
Notes | Blackberry, caramel, peach
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
This is the third year since we’ve been working with our friends at Catracha Coffee in Honduras, and it is an honor to be able to work directly with Dinora. These top-quality coffee beans combined with expert processing methods shine with their sweetness, full-bodied profile, and delicate notes of caramel and peach.
CURRENT ROAST | NOVEMBER 24, 2024
BEST AFTER | 14 DAYS OFF ROAST
BEST BEFORE | 60 DAYS OFF ROAST
Producer | Dinora Benitez
Farm Name | Finca Finca Kairos
Origin | Honduras
Region | Marcala municipality, La Paz department
Local Comunity | Choacapa
Harvest | January-March 2024
Variety | Catuai
Growing Altitude | 1575 masl
Soil | Clay minerals
Process | Natural
Drying | Cherries were dried on elevated tables over a 14-day period
Export | Catracha Coffee, Honduras
Import | Royal Coffee, Inc. USA
Notes | Blackberry, caramel, peach
Roast level | Light
300g / 10.6oz
Our packaging is 100% recyclable.
This is the third year since we’ve been working with our friends at Catracha Coffee in Honduras, and it is an honor to be able to work directly with Dinora. These top-quality coffee beans combined with expert processing methods shine with their sweetness, full-bodied profile, and delicate notes of caramel and peach.
A Natural process Catuai from Dinora Benitez in Choacapa de Marcala, Honduras
This micro-lot was produced by Dinora Benitez, one of the newest members of
the Catracha producer group. Dinora’s coffee might be a new offering this
year, but she has been part of Catracha’s success for the past several
years. Dinora is an agronomist who has been providing technical assistance
and training to Catracha farmers for the last several years. In addition to
having a firsthand understanding about farm management, Dinora also has a
passion for planting new cultivars, experimenting with processing
innovations, and willingness to share his experience with the Catracha
producer group.
Processing details
This catuai cultivar was harvested from Finca Kairos, a 3.5-acre farm in the
community of Choacapa de Marcala. After harvesting, selected ripe cherries
were floated in water to remove damaged and underdeveloped fruit. The
cherries were then macerated for 24 hours in airtight bags. Next the cherries
were placed on raised beds to dry over a 14-day period.
Social impact
Mayra Orellana-Powell founded Catracha Coffee Company to connect her
coffee growing community with roasters. Ten years later, Catracha Coffee has
gained momentum with more than 80 producers and 20 roasters working
together on sustainable relationships and a profit-sharing model, which has
consistently paid at least $2.00 per pound directly to producers. This extra
income helps increase each producer’s capacity to reinvest in their farm, and
overtime, increase their standard of living.
The sale of Catracha Coffee also creates income for a non-profit called
Catracha Community (a 501(1)(c)(3) nonprofit), which invests in income
diversification opportunities without taking resources from a farmer’s
bottomline.
Catracha Community hosts workshops for women and youth to learn craft
making skills. Like coffee, the focus is on quality. With the help of talented
volunteers, the group has been able to make many beautiful things and sell
them through our network of coffee friends. They even have a name for the
group, Catracha Colectivo.
Catracha Community has also established an art residence and studio in Santa
Elena to host artists from Honduras and around the world. These artists have
been running art classes two days a week. Every week more than 30 children
come and learn art. Art is now popping up everywhere around Santa
Elena. There are more than 30 murals along the streets of Santa Elena, in
people’s homes, and at many schools.
Catracha Community also funds gardening projects throughout Santa Elena,
which includes a seed bank and support from an agronomist who provides
technical advice to families starting gardens.
Funds from Catracha Community also support a local tree nursery, which
produces 50,000 trees each year for Santa Elena’s communities and
individuals asking for trees. Funds are also used in coordination with
students at the agroforestry high school in Santa Elena to give technical
support for tree planting and follow- up cleaning and maintenance.