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  • Eco-Mill

    One thing that sets Socii apart from others is the use of our Eco-Mill.

    An Eco-Mill is an in environmentally friendly process of removing pulp and mucilage from the bean while producing a sweeter, more desirable coffee bean.

    Some benefits of using an Eco-Mill are :

    * Up to 80% less water usage

    *Saves on power consumption

    *Lowers the chances of deformities to beans

  • Wet-Mill

    The coffee cherries go straight to the Wet-Mill after being picked.

    The main focus of a Wet-Mill is to separate the coffee cherry from the coffee bean.

    There are several steps to this process, such as:

    *sorting by ripeness

    *pulping/removing the cherries

    *letting them ferment in large batches of water

    *setting them out to dry

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Harvest Calender

A quick look at the months and production of a full coffee year.
Keep in mind that even though harvest season starts in December, the higher the altitude, the later in the year the coffee is harvested. That means some of our best coffee will be ready in March and April!

  • How much more direct can you get than visiting the farm where the coffee you purchase is grown?

    The Honduran culture is very hospitable and friendly. They will treat you like family. The producers are very proud of their farms and the coffee they grow.

  • A typical Trip :

    DAY 1: Fly to Honduras, get settled

    DAY 2: Visit our mill, where we will take a tour of the milling process and nearby farms.

    DAY 3: Take a short drive from Siguatepeque to farms in Montecillos.

    DAY 4: Although it is a long drive and a full day, a visit to Marcala is unforgettable. Juan Vicente and his family are happy to share their knowledge of coffee and show you their farm and community.

    DAY 5: We would spend the last day of our trip in the beautiful Panacam Rain Forest, where we would relax and reflect on the past few days.

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