LOT# 3

Farm: El Guayabo

Farmer: Mario Alexis Moreno Leiva

Farm’s name and location:

El Guayabo farm is located in El Cedral community in the municipality of Las Vegas, Department of Santa Bárbara. It has an altitude of 1650 meters above sea level.

What is your farm’s history? Is your farm a family unit? How long has it belonged to your family? How many members make up your family?

Mario belongs a traditional coffee producer family: Moreno Family. Don Daniel, his father began to produce coffee since 1980 traditional way. In 2005 the oldest brother in the family, Miguel, began to participate in COE with good success and behind


the rest of the brothers and cousins began to participate too. Mario Moreno had to work very hard to have his


after to work 5 years in

United States



and save enough money, in 2010 he returned to Honduras and bought his first plot of land, El Guayabo farm and planted coffee following the steps of his brother Miguel.

Mario and his wife have four children, three girls and a boy whose depend

economically of

the coffee production. Mario has 2.5 hectares of coffee in total to maintain his family.

How many persons work in your farm, family members, permanent employees and temporary employees?

As a

full time

coffee producer, Mario is in charge of the maintenance of his farm,




three temporary employees for weeding,


and pruning. During the


all the family

is involve

to pick the cherries and they need the help to 20 – 25 temporary pickers in order to have a homogeneous harvest.


natural resources conservation practices do

you follow


the farm?

Plantain is used as life barriers and when the plantain trees die, Mario


them as compost.



the shade percentage and the varieties found


your farm?

He just


plantain trees as shade.

What type of fertilization process and rust control do you use


your farm?



three times per year, using different fertilizers that are recommended by technicians of IHCAFE or suppliers companies.

What type of management do you use in your farm (traditional, semi-technical, and technical?)

Mario’s farm is a semi-technical type.

Are you part of an association or cooperative?

He is participating by himself.

What is the secret for winning this competition (describe the preparation process of the competing lot)?

One the most important thing is to pick the cherries ripe, we select all the cherries and eliminate

non ripe

ones. Depulping is done the same day the cherries have been picked, and after 12-15 hours of


I wash my coffee with fresh water from the mountain. I let the coffee rest in clean water for 8 – 12 hours to remove any mucilage remains before to start the dry process. The dried is done under shade for 15 – 17 days in African beds.

How does it feel to be a winner of the Cup of Excellence?

I am very satisfied to be a winner. I could show my coffee is very consistent because I won the 4th place last year and I hope following to improving, my goal

is win


Who prepares your coffee for exportation? (Explain how you sell it and to whom)?

San Vicente Exporter I work with to export my coffee.

What is your opinion of the Cup of Excellence?

COE has been the best platform to make me known by buyers and to improve my


wellness. With the sale I made last year, I managed to buy other plot and I planted it with Coffee. I am very grateful


God and COE program.

What has been your experience in the Cup of Excellence?

This is my third time participating in COE. I got the 16th, 4th,


places respectively.

The property’s characteristics:

The coffee’s characteristics in the Cup of Excellence:

Farm: EL Guayabo
Farmer: Mario Alexis Moreno Leiva
Place: 3
GEOGRAPHIC UBICATIONLatitude 14°54'57.37"Longitude  - 88° 5'8.54"Village: El CedralMunicipality: Las VegasDepartment:  Santa Bárbara
Region: Montecillos
Country: Honduras
Farm size: 2 Hectares
Area for growing coffee: 2 Hectares

Amount of coffee produced annually: 75 qq green coffee.

Varieties in the farm: Pacas

Altitude: 1650 meter above sea level

Certifications: No
Variety: Pacas
Processing System: Wet mill and sun dried
Lot size: 13.80 bags (69kg) approx. green coffee
Pounds: 2,100
Score from International Judges: 90.78
Cupping Number #: 253
Winning Bidder:
Top Jury Descriptions: Aroma / Flavor: apple, rose tea, coffee flower, red currant jelly and watermelonAcidity: orange, peach, tangerineOther features: Transparent, clean, very balanced, honey aftertaste.
Farm Information
  • Farm Name
    El Guayabo 2017
  • Farmer
    Mario Alexis Moreno Leiva
  • Altitude
  • Farm Size
    2 Hectares
  • Score
  • Rank
  • Awards
    Presidential Award
Lot Information
  • Year
  • Processing System
  • Variety
  • Overall
    stone fruit, lychee
  • Aroma / Flavor
    orange, black grapes, grape juice, raspberry, fresh, grapes, berry
  • Acidity
    blue berry, hibiscus, complex, long to start to finish consistent