Jorge Misael Ochoa // Santa Barbara, Honduras

In the early 2000s, Jorge Misael Ochoa ventured to the United States in order to help his family financially.  Since then, his dream has always been to return home and own land to create a sustainable future for him and his family in the lush mountainsides of Santa Barbara.  In 2013, Jorge moved back home and started his farm, Mis Peñitas, fulfilling a lifelong dream of cultivating coffee on his own land. In 2015, he moved his focus towards specialty coffee.

The coffees at Mis Peñitas are handpicked then depulped and fermented for approximately 10 hours in concrete tanks, adjusted based on ambient humidity and temperature — all within 24 hours in order to prevent early metabolization of the seeds. They’re then moved to dry on parabolic beds for 12–16 days. Daily attention ensures defective beans are removed and the coffee is turned regularly to maintain uniform moisture. 

 *Roasts Tuesday, Ships the following day.