Honduras El Sauce Alejandro Guzman

Alejandro Guzman started out in coffee working on his uncles farm, and eventually saved enough money to buy a small plot to call his own in El Sauce. Apparently the coffee on that originally plot was in rough shape, so Alejandro started the process of revitalizing the farm. He's since purchased another plot of land nearby, El Tigre, expanding his production to just over 4 hectares. The farms (Los Ciruelos and El Tigre respectively) sit at roughly 1500 meters above sea level and planted mostly in Pacas variety, as well as a very small portion of Gesha. This coffee was milled at Beneficio San Vicente, where it underwent a fermentation for a day before washing away the fruit mucilage and drying under cover for about two weeks. Beneficio San Vicente are one of Honduras' earliest champions as a specialty coffee origin rather than volume-oriented. They've worked tirelessly over the last 20 years to further this mission, reaching out to small producers in the surrounding regions to improve the coffee quality, and ultimately, the price paid for their coffees.