Histroy

Daniel Enrique Peñalva is a small organic coffee producer that born in Marcala, La Paz, Honduras at 1944. He established the first coffee plantation 10 years ago after he sold a small piece of land of his brother Efrain Peñalva, who was pioneer the organic coffee in Honduras. He graduated for Junior School in Tutule, La Paz and he finish two year of high school in San Pedro of Tutule, La Paz.

Quality Practices

Coffee is processed through the traditional method, which consist of wet milling and dry in cement platforms. He does cultural practices for weed control, insects' control (left over fruits harvest), artisan traps and also pruning for weave renovation. His wet mill has a classification canal in which he separates the first and second quality coffee. The drying process take place on a cement platform and when ready the final grain is packed in new nylon bags and storage adequately.

Environmental Care

All this coffee is shade grown with species like guama, pepeto and banana he uses artisan traps for pest control.

Fertilization

He has a organic program to fertilize all coffee plantation ( He uses bocashi, humus, gallinaza)

Disease and Pest Control

Cultural practices and artisan traps for the coffee berry borer ( Hypothenemus hampei ) are done.

Harvesting

Handpicking of ripe grains of Coffee begins in December and finish in April. This task is performed by skillful men and woman.

Pulping and Fermentation

Daniel has his own pulping machine and fermentation tanks with classification canals for best separation of coffee types.

Other Statistics:
Annual Production: 100 bags
Soil type: Frank oozy 
Annual precipitation: 1,650 mm
Shade Trees Species: Guama, Guajiniquil, Caoba, Cedros, Bananas
Water Source: Natural water sources from the farm
Number of Permanent Employees: 2
Number of Temporary Employees: 20 - 60