RITE OF INVERSE INCARNATION, Honduras

Finca El Laurel rests across 12 hectares of living ground, a place where the Ramirez family dwell among trees, animals and streams that shape both their livelihood and their heritage. Coffee occupies most of this land, with parainema trees woven among plums, avocados and liquidambar. The estate is not silent; armadillos, squirrels, agoutis and rabbits move between the foliage, and workers pause in cool rock caverns or beside flowing water when the sun climbs too high.

Coffee has sustained the family for generations. Oscar Ramirez speaks of his ancestors’ labour, of cherries de pulped by hand, drying on sieves, wooden threshing tools and beans traded in local markets. Today he carries that lineage forward, honouring the land while adopting practices that lift yield and preserve quality without harming the environment that surrounds him.

This lot in particular is shaped through careful intention. Only fully ripe cherries are selected. They are floated to remove lesser fruit, then pulped and held in shaded concrete tanks where a dry fermentation unfolds over 10 - 14hrs. Once complete, the coffee is washed in channels to strip away any remaining mucilage before being laid upon raised beds to dry. Over 12 - 15 days, the moisture falls to its desired level. The beans then rest in parchment, waiting for their final preparation and release beyond the farm.