Alva Marina Alvarado operates Finca La Sierra, a farm in El Cedral she started in 2000, after inheriting land. She exclusively grows Parainema variety coffee. It’s a great variety because it has decent disease resistance & great cup qualities. As a 2nd generation coffee farmer, she learned her fundamentals while working with her parents. 2017 saw her delving further into producing specialty grade coffee with the guidance of the Paz family of Beneficio San Vicente. These folks have been key figures in getting resources to farmers in this area & raising awareness of their great coffee. Great coffee happens when all the right factors line up. Marina's is no exception: Ripe cherries were depulped each afternoon, dry-fermented for 24 hrs, washed 4x, & dried for 2-3 weeks in covered, parabolic solar dryers. Further, problematic coffee was sorted out at every stage in this process. Every one of these steps is crucial to create coffee that has vivid aromatics, is sweet & juicy, & that finishes clean as a whistle. This is our last Honduran coffee of the year. We’re grateful to be able to work with her coffee. Cheers! btc