One Village Coffee

Honduras Finca Los Tuneles

Honeysuckle, tropical fruit, candied hazelnut.

Dense jungle. Steep mountainsides covered in mist. Stone tunnels routing water from nearby rivers. This is a prime venue for some really special coffee, and this micro lot from Finca Los Tuneles—Farm of the Tunnels—is just that. Ripe and sweet, fruity and undertoned with honey, this Honduran coffee upholds the Marcala region’s reputation for quality coffee.

This coffee has a floral aroma leading to flavors of pear, strawberry and tropical fruit. It's got a medium body and bright acidity, with a balanced progression and a delicate candied hazelnut aftertaste.

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Finca Los Tuneles
Juan David Chavez
Washed Process

Meet Juan David Chavez

Juan David Chavez, owner of Finca Los Tuneles, is dedicated to growing organic coffee (pictured, right). Don David is also the President of the COMSA co-op (Café Organico Marcala, S.A.). Since its inception in 2001, the cooperative has grown to 610 members. Their certified organic status enables them to market beans internationally and obtain better prices. Together they reinvest in themselves and their farms through agricultural education and endeavors for community development, funding such programs as teacher salaries, school supplies, and gardening.

On COMSA’s test farm, members create insecticides from organic ingredients such as onions, alcohol, and ginger, and make organic fertilizer available to all members.. Here they also test plants for organic/inorganic compounds and soils for mineral content with a view to help member farmers in their own process of transitioning from conventional to organic processes.

Marcala, Honduras

Specialty grade coffee in Honduras has traveled a long and difficult road. In 1998, just as a small number of coffee farmers and exporters were finding their way into the American specialty coffee market, Honduras was devastated first by hurricane Mitch, and then by the storms and floods of 1999. In addition, most of the country’s coffee is produced by smallholders, and due to lack of infrastructure, many process and dry their coffee themselves, then mix these small lots together and sell to exporters. It sounds neighborly, but the results can be disappointing in quality. That said, cooperatives like COMSA with a dedicated processing mill and meticulous practices have begun changing that: coffees from the Marcala consistently average a higher quality than those from other regions in the country, and coffee from here was the first to receive "protected origin denomination," carrying a characteristic gentle, medium-bodied profile with a brighter, fruity acidity.

The Marcala coffee region contains part of the Lenca Trail, a 76-mile route winding through Honduras’ western highlands, giving a window into the culture of the Lenca people. The Lencas trace their origins back 500 years. Sadly, Honduras is currently in political upheaval, and life for the people there is uncertain and often dangerous. Yet their smiles are genuine, their dedication to excellence real, and their vision for the future carries them forward.

Souderton, PA

One Village Coffee

One Village Coffee was born of an encounter. That may sound a bit dramatic, but when owners Steve and Lois Hackman traveled to Africa and Honduras in the early 2000’s, what they saw captivated their hearts: a community of people working together to better themselves and those around them. “Coffee, which is deeply tied to the earth and has amazing powers to connect people, quickly became a way for us to create our own village.” And in 2007 they did exactly that. First in the Hackman’s basement in small-town Souderton, Pennsylvania, where they roasted coffee on a 5-pound roaster, then in their garage. When they outgrew the garage in 2009, they moved down the road a couple of miles to their current facility.

“Our mission since 2007 has been to connect growers, roasters, and coffee drinkers through our quality coffee and commitment to stewardship. We recognize that One Village Coffee would not exist without the people that drink our coffee, and the people that grow it. We want to honor the farmers and the whole supply chain by roasting the most delicious coffee we can.”

A family business, One Village Coffee’s ten-person team is approachable and humble. Whether they’re helping Honduran farmers build beehives, teaching coffee folk everything from brewing methods to cafe design, or giving back to their local community by providing 100,000 homeless Philadelphians with coffee every year, they create community, one cup at a time.

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