ONIBUS COFFEE HONDURAS / Edgardo Tinoco La Leona

Introducing coffee from renowned producer Edgard Tinoco from Santa Barbara, Honduras.
Mauricio Tinoco, the producer we are already familiar with, started growing coffee in 2006 on the land he inherited from his parents, thanks to his father, Edgard.
Currently a renowned producer of Pino De Oro and also a regular COE farm, he is on his way to becoming one of Santa Barbara’s foremost coffee producers and needs no introduction, having won COE awards in 2011 and 2024. Here are the highest-rated producers in the 2023 competition.
We have been doing business with the Tinoco family for several years and we have been introducing La Leona Farm for many years as a coffee made by their son Mauricio, but since the coffee is made by the same family, we decided to release it under the name of Mr. Edgard this time.

In the La Leona area where their farm is located, they also have the Don Juan farm, managed by Juan Contreras, who has also been doing business with them for several years, and you can feel a friendly competition between producers working on farms next to each other and on the highest plots in the center of La Leona, as if divided, and you can feel a deep connection that you don’t have with other producers.
Once the harvested coffee cherries are transported to the Tinoco family-owned processing facility, they are mechanically removed from the kernels and, after a night, sent to the drying process.
When I visited four years ago, prices and labor costs seemed to be skyrocketing due to hurricane damage, with labor costs for pickers going from 50 HNL to 70 HNL per bucket of cherries, and employment seemed to be an issue as well.
Therefore, in order to shorten working hours and reduce labor costs, we harvest all coffee regardless of whether the cherries are ripe or not, reduce the pressure on the coffee trees after harvesting, and prepare the planting environment for future harvests.
Their dry mill was destroyed by the major hurricane that hit Honduras in 2020, affecting the post-harvest drying process, but the dry mill has now been rebuilt at the wet mill site not far away, using stronger materials than before.
The coffee variety we are going to introduce this time is the Bourbon variety, not the Pacas variety we usually offer.
This is a well-balanced variety with a neutral and clear impression, a coffee that perfectly expresses the high altitude terroir of the La Leona farm.
I hope you like it.

Edgard Tinoco's coffee is handled by local exporter "San Vicente" who support the trade.

About San Vicente Based in the northwestern Honduran town of Peña Blanca, we currently work with more than 400 farmers, mainly active in the Santa Barbara region.
The San Vicente team, led by owner Mr. Ángel, is made up of several people who provide local attendance, cupping and trading support to coffee importers, roasters and other visitors from around the world.
Mr. Ángel and his employee Mr. Benjamín are also owners of coffee farms and have achieved many successes at international fairs such as COE.
We also support producers with quality controls such as moisture and water activity, which are essential to maintain quality, and we deliver green coffee with the appropriate moisture content of 10-11% and water activity of 0.40-0.60aw.