Honduras Cual Bicicleta Geisha

Cual Bicicleta

The story of the Cual Bicicleta farm began in 2000 when Óscar Omar Alonzo faced an almost complete collapse of production due to long-term conventional farming and debt. Inspired by the story of a cyclist who doesn't give up just before the finish line, he decided to continue and gradually transitioned to organic farming with the support of the COMSA cooperative.

Since 2012, the farm has gained international recognition, and its coffees reach customers in the USA, Canada, and Europe. In 2020, it began cultivating more than 20 varieties, including Geisha, Yellow Bourbon, Sudan Rume, Pacamara, Parainema, Laurina, and Wush Wush.

In 2021, it built its own processing facility, which allowed it to take full control over coffee processing. Today, the farm combines organic farming, experimentation with varieties, and an emphasis on precise processing. Its coffees regularly achieve 87–91+ SCA pointsand have won numerous international awards.

Process

Coffee is selectively harvested – only fully ripe cherries at their optimal maturity stage are hand-picked. After careful sorting and flotation, which removes unripe and defective cherries, the whole fruits are moved directly to raised drying beds. Here, they slowly dry under carefully controlled conditions.

During drying, the cherries are regularly turned and continuously monitored to ensure even moisture loss and the gradual penetration of natural sugars from the pulp into the beans. Once the coffee reaches optimal moisture, it is allowed to rest, then hulled and prepared for export.