Carlos Alfredo Estevez is a second-generation coffee farmer from the Corquin area of Copan. Carlos and his brothers inherited the small amount of land they have and continue to produce coffee at his farm called “El Supte”, a trained agronomist Carlos has taught neighbouring farmers about all aspects of coffee quality, covering plant nutrition through to innovative fermentation and drying methods, all in order to coax the most out of the coffee in the area. The processing mill is at 800masl which gives a drier more stable climate to dry the coffee compared to the farms where the weather can be less predictable. Once at the mill, the cherry its cleaned and washed and then floated to remove any immatures. The coffee is then taken to the beds where it is dried for between 20 – 30 days weather depending where it is turned hourly.