Farm: Finca Lalita
Altitude: 1,450m to 1,550m
Process: Fully washed
Location: Rio Bonito, Siguatepeque
Variety: Red Catuaí & Lempira
Owner: Kensy Torres
Recommended Brew Method: French Press, Areopress, Pourover, Chemex
Overall: Orange, citrus & creamy.
Finca Lalita, situated in Honduras’s Cerro Azul Meambar National Reserve, was purchased by Kensey Torres in 2011. The farm itself is relatively new but was established by a Honduran family who has long farmed coffee and that focused on establishing a wide range of varietals that do well at the farm’s high elevation, including Red Catuaí, Orange Bourbon, Geisha, Pacamara & Lempira. The foundations of the farm are solid, and Kensey has made the most of them and her own family’s extensive coffee farming experience by focusing on stringent cultivation practices in order to produce high quality lots.
When Kensey took over the farm, she gave it the lyrical name ‘Lalita’. Her maternal grandmother was named Eulalia: nickname Lalita. Eulalia had always been an inspiration to Kensey and was the person she most admired. When Grandmother ‘Lalita’ passed away, naming the farm in her honour was a way to keep her (and her dedication to coffee!) alive in the hearts of those who knew her.
Much of the work on the farm is done by Kensey and her family; however, they also hire 4 people year-round to help with the work necessary to ensure healthy and happy coffee trees.
The first post-harvest activity begins around a month after the previous harvest is complete. An application of lime must be made (encalar) to help reduce soil acidity; a month later, the first fertilisation is made. The farm will receive three rounds of fertilisation annually to keep the trees healthy, productive and resistant to disease.
Shortly after the harvest, as well, the coffee trees are pruned to eliminate unproductive trees and those that became damaged during the previous harvest. Shade is managed at the same time to ensure the perfect balance of sunlight, protection and temperature control. The pruning schedule rotates with hand-managed weed control, completed with a machete (pando) in order to reduce the risk of erosion.