Farmer Profile: Neptaly Bautista

Robert of CCS with Neptaly Bautista 

Robert of CCS with Neptaly Bautista 

Name: Jazmin
Location: El Cedral, Santa Barbara
Farm Size: 2.10 hectares
Altitude (masl): 1500Average
Annual Rainfall (mm):750
Process: Washed
Variety: Pacas


Neptaly lives on the border of El Cedral, very close to El Cielito, where he owns another small plantation, planted with Pacas bushes. We first met Neptaly at San Vincente in 2009 and have bought from him since. Throughout our partnership, we have had several discussions about how the potential of producing even better quality coffee through investments in his own facilities, especially drying beds. We have seen improvements each year in the quality of the green coffee coming from Jazmin and this year is no exception - the quality of his coffee has improved substantially this year. We have known each other for several years now, and it has become a good friendship and sustainable partnership for both of us.

Neptaly is one of the greatest representatives to exemplify the wonderful improvements in Santa Barbara in recent years.

Husbandry and processing work and improvements:

  • he has the resources to buy the fertilizer he needs and he applies it in timely fashion, which is very important.
  • he does all the pruning and field work himself. He has a small farm and he is a very proud farmer (and wants to do as much as possible himself)
  • he manages the picking team of 12 seasonal workers (cherry pickers) during harvest to ensure a good quality. Red picking is key and in working with Neptaly, the pickers really understand the importance of quality!
  • he has built his own processing facility after he decided to do it by himself, not with his brother in-law as previously. He now with full control.
  • he has built a new parabolic/solar bed for drying his coffee, just like the Moreno brothers, so he is more in charge of that process too.
  • he has bought a new little piece of land so he can plant more coffee trees.
  • he has built a new house in the city so his children can go to college there.
  • he doesn't own a car but he has just bought a motorcycle so he can get around more easily.

Neptaly has two farms (less than 1ha each). The one that has the best coffee is an hour’s walk away from his farmhouse. So during picking season, cherries are transported by mule to the processing facility.


Since the beginning of our work in Santa Barbara, Honduras, which started before CCS even existed through our sister-company KAFFA Oslo (a roaster), the relationships we’ve developed within this region have been some of the strongest and most exciting of all the relationships we have in all the coffee origins we work with.

What started out as purchasing coffee from a mere handful of farmers has expanded to our working with almost 40 producers across 4 municipalities. And the growth is only increasing, which is good since a high demand for these coffees have developed over the years. Still, there is more demand than there is supply and we still need to be scrutinizing and picky to get the really good stuff. The great news is that more and more farmers are becoming ambitious and know what the market is demanding.

Santa Barbara is an area that has, over the years, become recognized namely by some of the very same producers we have developed close ties with. And more broadly, Honduras has made a strong name for itself in the coffee world. For example, in this year’s Cup of Excellence (2016), Honduras was put on the map as an origin that has a variety of varieties that now include geisha. Some of these coffees are scoring the high 80s and are even reaching 90s, thus fetching historically high auction prices (worldwide) at +$120/lb.

There are three major developments that we are excited about sharing with respect to our work in Santa Barbara (SB) this year:

1) A new price agreement

We have raised the bar and so necessarily, the price. The fact that the market is still low should not matter to the long-standing and loyal producers of the greatest coffees around.

Our goal always from the beginning is to only buy 86+ point coffee. Practically, some of the lots we have purchased from SB have been at 85 points. In agreeing to work with someone long-term, there needs to be support even and, perhaps especially, during the times that not all the factors are at their optimal.

Today, we happily report that there are more 86-point coffees than ever before and consequently, we are raising prices for the considerable efforts made. We are paying more than ever. On the other hand, if the coffees are less than 86, we are also paying less.

The prices this year range from $3.00/lb to $4.50/lb FOB and in today’s market, these prices are very high. Our farmer partners not only expressed gratitude for our continued relationship and support but they are re-investing in land, facilities, their families and their children’s education. Some of the farmers we’ve worked with longest are truly prospering.

2) Deforestation is not accepted!

The demand for coffee has pressured/tempted an increasing number of farmers to cut adjacent natural forest in order to plant more coffee. The consequences of these practices are devastating and we have expressed a strict opposition to this. To be clear, CCS will not buy coffee from newly deforested areas and we’ve met with the mayor of one of the municipalities in order to show even more strength and support for this message.

3) Processing: drying & shade

As we’ve come to learn, one of the key factors in making good quality coffee is processing. It is also clear that the process itself, and the drying stage in particular, is making for a more or less long-lived cup quality. This is becoming increasingly important in SB as the international recognition for the area rises and the prices go up.

Roasters need for green coffee to keep up their quality months after arrival. A fading coffee feels demoralizing to all of us and is oftentimes not an understood or experienced phenomenon by the farmer. Some are educating themselves about this and taking the need for solutions seriously.

As a general rule our partners have been implementing slower drying of the parchment under shade in order to protect it from direct sunlight during the first steps of the drying process. This has proven favorable.

Although this is currently one of the investments we are seeing in the field, just four years it was rare to see farmers drying their own coffee in the first place. These days, some are very proud of their being masters of the processing craft.