Finca Quetanquira is located at the foot of the natural reserve Misoco Mountain in the Francisco Morazán region (Honduras Central Zone). The farm resides at an altitude of 1200-1450 meters above the sea level and directly benefits from a reforestation program of timber including: Mahogany, Cedar, Black Laurel, Granadillo and Walnut.
The harvest season of this coffee begins the last week of December and ends in May. The harvest is done by picking the coffee cherry at the optimum ripeness and in turn processed no longer than six hours after picking.
The Majority of Honduran coffee is produced by smallholders. An age old process of drying coffee before mixing these small lots together to sell to exporters. Although the process sounds good, the end result is a mixture of quality. Honduras is rapidly fixing this scenario through a cultural revolution of quality single-origin coffees shipped the world over.