El Gravileo (Washed)- Honduras
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CA$11.20
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Product details
| Management number | 253545806 | Release Date | 2026/10/24 | List Price | CA$11.20 | Model Number | 253545806 | ||
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| Category | |||||||||
Orange. Honey. White Wine.
Country: Honduras
Region: El Zanate, San Sebastián, Lempira
Altitude: 1,900 masl
Variety: Typica
Processing: Washed
Producer : Lester Francisco Marquez
Sourced Through: Project Origin
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About Finca El Gravileo
Specialty coffee producer Lester Francisco Marquez began growing coffee over ten
years ago. His farm, El Gravileo, is named after the Silk Oak that are an important
part of the lands’ identity, and it began with only two coffee trees planted, until it
expanded to the multitude of crops he has planted today. Originally, Lester’s plan
was to cultivate the parainema variety, and began with a greenhouse only a two
hour journey away by foot. However, due to his high elevation, the variety didn’t
thrive, and so typica was the next option. Despite the elevation not working for the
parainema variety, the climate is cool and stable, which is ideal for slow cherry
maturation resulting in higher quality cup profiles. Cherries are harvested across El
Gravileo and walked 40 minutes to Lester’s home, where he lives with his wife Dima
and their son, where it is processed.
Rony Gamez and the Café Raga team connected Project Origin with Lester, but also
provide technical support and ongoing guidance to producers of Honduras. Café
Raga supports producers on the cupping table, too, allowing Lester to learn more
stages of the coffee chain and how small adjustments can make large impacts. It
really is a wholesome and proactive community setting, encouraging the best and
guiding through knowledge to result in the cup profiles we experience today, and
tomorrow.
When asked what he wishes to see in the specialty coffee industry, Lester
mentions “I hope the specialty coffee industry continues to recognise the hard
work of producers. I would like more opportunities for training and development for
farmers and their families so that we can continue improving both the quality and
sustainability of our coffee.”
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