Celenia Banegas

Finca El Zapote
El Zapote, Santiago de Puringla, La Paz
Honduras

"I was born in Santiago de Puringla on December 9, 1975 into a humble home, where I saw how neighbours and family lived from coffee cultivation. 

"I am the mother of three children. Due to a lack of resources, I emigrated to the United States seeking better opportunities, with the objective of coming back home as soon as I could. I remained over there for five years. Once back in Santiago, my town, I began devoting myself to organic coffee production, which I love and has become my greatest passion. I became a member of COMSA, where I began to learn more about coffee quality, improved growing practices and respect for the environment. Over the years, I have been able to invest in my farm, building my own solar dryer and overseeing the whole coffee process personally."

Celenia, has improved her techniques in order to produce a high quality coffee that is reflected in its great cup quality. She manages an excellent collection and processing of her coffee.

Honey Process: Cherries are picked at their optimal ripeness. They are then sorted under shade to ensure any under-ripe, over-ripe or damaged cherries are filtered out. The coffee s depulped the same day as collection and then dried in solar dryers. The coffee is turned constantly until it reaches a mouisture of 12% in order to be turned over to COMSA for sale.

Information courtesy of Café Orgánico Marcala, S.A.