We'd like you to meet
Jobneel Caceres Dios
Nacimiento is a small farm owned and run by Jobneel Caceres Dios and his wife, Fany. The farm is located at the top of the El Cielito branch of the Santa Barbara mountain in Honduras. The high altitude and moist, cool climate makes this one of the most unique areas for growing coffees in the country. The cool climate means longer maturation times for the coffee cherry, hence more flavour in the coffee. But this also means Jobneel needs to harvest from January to June, which is a very long time, and if early pickings are mixed with late pickings, both coffee quality and shelf life are negatively affected. To fix this, we started separating coffee by picking dates and cultivars several years ago and this has been one of many important changes to Jobneel's coffee production. We also improved picking practices by separating unripe and over-ripe cherries from the ripe ones (all by hand). Fermentation and washing techniques were also improved. Since 2009, we have visited his farm up to several times per year and together discussed and agreed upon changes that have been beneficial to his farm. Herbicides are no longer used. We're now using a more efficient fertiliser that requires less per tree but the trees are more healthy. Shade trees have been planted to protect the coffee from extreme cold but mainly to protect them from rising temperatures / global warming. Jobneel also removed his Catuaí cultivar that did not taste great and replaced it with better tasting Bourbon, Pacas and SL28 trees. We are proud to be able to work with such a great farmer and are excited to offer what we believe are some of the best coffees from Honduras.
How we work
Coffee Production Process
Picking & Sorting
The coffee is selectively hand picked by hired pickers under supervision of Jobneel. Cherries are hand sorted and floated in clean water before they are processed.
Depulping, Fermenting & Washing
After de-pulping the parchment coffee is dry-fermented for about 12-14 hours. Then the parchment is rinsed with clean water before it is dry fermented for another 12 – 24 hours, depending on the ambient temperature. After fermentation the coffee is washed in a channel where again the floaters are removed.
The coffee is bagged and transported to Jobneel’s house where the coffee is dried on raised beds covered with shade for 14 – 20 days. During drying, Jobneel and his family removes all the defect parchment coffee from the good coffee. When the coffee is finished drying he packs the coffee in air tight grain pro bags for storage before the coffee gets milled, packed in vacuum packed bags and exported.