During harvest when the coffee is at its optimum ripeness, cherry is collectedmanually by men and women, careful to collect only the ripe fruits. Then it is transported to the beneficio of one of the owners, to be pulped. It is then brought to a drying area for a controlled sun drying on African beds, where it is moved every thirty minutes to preserve the quality for 12-15 days until the coffee reaches 12% humidity.
Lempira, the varietal that shares a name with the department and is signifi cant in Honduras, was until recently rust resistant, so having a mix of varieties on the farms as a way of increasing genetic diversity and therefore crop security is important. Ihcafe90 is a Catura/Timor Hybrid cross with high yield potential, selected by Instituto Hondureño del Café.