Cooperativa Cafetalera Capucas Limitada (Cocafcal) or Capucas as they are better known, is situated on and around the Celaque mountain, which is the highest peak in Honduras. Celaque means ‘box of water’ in the local Lenca language, and the mountain is the source for many rivers and streams.
Capucas was founded in 1999 by Jose Omar Rodriguez and takes its name from the local town of Las Capucas. In 2004 Omar was chosen to become the general manager, a role he continues today.
The coffee is harvested at its optimum ripeness and handed in at the cooperative. It is then washed, dried in a solar dryer, and stored in parchment before being trucked to the port of Puerto Cortés. Capucas were the first in the country to build a facility to dry microlots in a large scale with solar dryers.
Coffee trees are pruned to a low height so it is easier to pick the cherries, however if its cut too short too soon they fall over. Therefore, the pruning is staggered: in the first year they prune to 180cm, 170cm in the second year, 160cm third year and 150cm in the fourth year; then when the tree is cut down to the bottom, the trunk is strong enough to support the new growth.
The cooperative has many initiatives to improve the lives of workers and the local community, for example; they pay for a GP to treat workers for free in their health centre which is in the centre of Las Capucas. In 2016 Capucas partnered with the National Autonomous University of Honduras (UNAH) to provide a university education, the virtual classroom was opened in the community of Capucas in a rural part of San Pedro Copan, UNAH provide the technical support, teachers and subject matter for the students. They also have a football academy which is free to join and a virtual library for members, children and partners of Capucas
They are also certified by Fair Trade , Organic, and Rainforest Alliance.
This blend was created using cherries from multiple smallholders that deliver to Capucas, all located on the fringes of the Celaque National Park in the Copán region.
Each blend is made of cherries picked and delivered to the co-operative on the same day. The cherries are mixed according to criteria such as altitude and certifications.
Farm size ranges from 2.5 to 50 manzanas (1.75 to 35 hectares) and is usually divided into 2 or more parcelas or plots which are not always linked. Price of land is high (around USD 16.000 per manzana, some say), forcing farmers to grow their plots by buying parcelas in different places.
After being separated, all cherries are loaded into ceramic tanks to ferment overnight. They are depulped in the following morning and fermented in water until the remaining mucilage loosens up from the beans. The coffee is then washed and taken to dry for up to 15 days on both patio and polytunnel.
This coffee is elegant with notes of citrus, berry and apple, with medium acidity with a hint of dark chocolate.
This coffee works well as a filter or as an espresso.
SCA score 84