Electric Lime1 min read

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Honduras, Ovidio Gomez 

This story starts in the early 2000’s, in the Santa Barbara region of Honduras. Here, with winding dirt roads and steep mountain-slopes are tight-knit communities, who (at that time) had a terrible reputation for producing the lowest quality coffee in the country.

The closest dry mill (Beneficio San Vicente) regularly received wet parchment coffee from these families, and due to the state it was received in, not picked ripe or processed well, its fate was to be sold in the local market all blended together.

Then one day everything completely changed. In 2005, when a young Benjamin Paz began working more closely with his family at the dry mill, they decided together to try working with one of the producers up the mountain range, entering a specially prepared lot into the Cup of Excellence competition.

The day when that lot took an astonishing first place (!!), it was a paradigm shift for the people of Santa Barbara -That moment was the start of a new reputation as high quality coffee producers.

Fast forward years later - Routinely, Santa Barbara coffees place in the top 10 and often win. In fact, Ovidio Gomez (who grows this coffee) placed in the international auction for COE in 2011.

Ovidio Gomez is part of a lineage of 4 generations all producing coffee. He’s got 4.4 hectares cultivating Pacas, Catuai and San Ramon (we have the San Ramon, a Typica strain). Ovidio began producing coffee in 1995, and has seen with his own eyes the complete shift, allowing Santa Barbara to not only shed it’s reputation for bad coffee, but to attain the well earned reputation as the most respected and award winning regions in Honduras.

This coffee from Ovidio Gomez has a lovely lime acidity. cardamom-like spice, and a honeyed sweetness. As a selection of 100% San Ramon cultivar, this coffee is a lovely example of the quality in the Santa Barbara region and knocked our socks off with vibrancy, especially since it was harvested in July - Making this lot more recent than coffees coming out of the southern hemisphere.

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Plum Pastry - a 250g bag of delightful Tabi variety, grown by Victor Barrera, in Huila, Colombia

Victor Barrera, Palestina, Huila, Colombia

Farmer Pricing

0 COP
Price to Victor per 125kg parchment

This price represents the amount paid to the grower for this specific lot at the parchment (not milled for export stage)

From here, there will be around 30% weight loss due to milling and defect sorting

+

Export Costs

0 $ USD
3.60$ total FOB price per pound

Export costs include things like:

-Bags and grainpro preservation liners

- Parchment (not milled coffee) to green coffee yield

- milling cost and administration

+

Import Costs

0 $ USD
Ocean and land freight per pound
0 $ USD
Total Landed Cost USD
0 $ CAD
Total Landed Cost CAD

Exchange Rates At time of Purchase

$1 USD = 3200 COP

$1 CAD = 0.75 USD

C Market Price at time of purchase

$1.13 USD/lb

$800,000 COP per 125kg parchment

Estimated Cost of Production

$1.19 USD/lb

FOB price for this coffee
FOB Price USD
C market price at time of purchase
C Market Price USD
Estimated Cost of Production in Colombia
per lb USD

FOB Price/ lb

$3.15 USD/lb

C Market Price

$1.13 USD /lb

$800,000 COP/125kg parchment

Estimated Cost to produce a pound of coffee in Colombia (varies by region)

$1.19 USD/lb

*The whole point of sharing all this with you is to start a dialogue - How can we support actual sustainability, where every player, especially the grower can operate a resilient business? We think it starts with handing over the power to you - so you know what you're supporting. We're an open book so let us know if you ever want to chat!
-Laura & Nate