In Honduras, Volcafe’s farmer support organization (FSO) includes a team lead, a full-time agronomist, four technical assistants and several procurement and purchase agents who train producers on quality control and good business and agronomy practices.

The majority of smallholders harvest, de-pulp and ferment coffees on their farms and deliver mainly wet parchment to intermediary transporters and millers, who continue to play a large role in the supply chain. Today, more producers are investing in centralized wet mills, in an effort to meaningfully improve quality.

Molinos de Honduras was formed in 1960 by a local Honduran family and is the oldest active coffee exporter in Honduras. Volcafe acquired Molinos in the late 1980s.

In picturesque Vallecillo, producers de-pulp their coffees and dry the beans on African beds or in parabolic solar dryers. Offering a sweet walnut and chocolate aroma with a bright green-apple acidity, grapefruit flavors and floral notes, coffees from Vallecillo are known for their smooth, creamy body and long, pleasant aftertaste.

In San Andres, in western Honduras, coffee plants are shaded by Inga trees, and elevations can reach 1,700 meters. Traditionally, producers wet mill their coffees and dry them completely on patios. Coffees from San Andres display a well-balanced cup, with citrusy grapefruit acidity, a sweet and delicate body with floral, honey and chocolate flavors, and a long finish.