Luis Beltran Alvarado Molina is the owner of El Triunfo, a small 10 hectare farm at 1200masl in the LasPacayas area of Corquin, Copan.

Luis studied agronomy at the university and worked for several years to improve coffee production using innovative agronomy techniques. Over the last years, he focused on the cherry selection and saw a massive quality improvement. He also started working with the Aruco Co-op mill to experiment with new preparations.

Once each microlot is delivered to the mill, cherries are assessed using their sugar content. Luis and the mills' experts decide on the best preparation process for each specific coffee. All the processing takes place at the Aruco mill to have greater control and consistent procedures, and reduce the risk for the producer. The mill is also at 800masl, giving a more stable climate to dry the coffee, than up at the farms where the weather can be less predictable.

This lot has been naturally macerated for 90 hours before being dried on raised beds. The cherries are cleaned, washed, and then floated to remove any immatures. Then they are placed into sealed barrels to create an environment without oxygen for the cherry to ferment and macerate. The barrel temperature is continuously monitored and kept around 22-25C in the shade. After 90 hours, the coffee is layered over raised beds. It is dried for 30 days and turned hourly to avoid unwanted fermentations.

In the cup:

This coffee is very intense, with notes of cherry jam, orange zest, and cocoa nibs. The body is heavy and creamy.

Minimum resting period: 10 days for espresso roast, 5 days for filter roast