We spent the night in the capital and the next day, with Jay (CTCS), Tom (CTCS) and Dave (Finagra) we headed to Sajonia, one of the largest mills and exporters in Nicaragua. Nicaragua has 4 main coffee growing regions, Matagalpa, Jinotega, Boaco and Pacifco – each region producing different flavour profiles. Sajonia takes deliveries from all 4 regions but mainly Matagalpa and Jinotego which are the closest proximity to the mill. We spent the morning walking round the plant, the huge site takes lorry loads of coffee for processing and grading. Each delivery is checked for quality, moisture and defects before being accepted for processing.
As with other mills, coffee is laid out to dry in separate lots with ID numbers and is turned regularly to ensure an even drying out process in the scorching Nicaraguan sun (the hottest it had felt for us during the whole trip!) 

​For our penultimate night, we would be staying at Finca Santa Maria de Ostuma, a real treat! Tucked away off the main road down the hillside of the Matagalpa growing region was a secluded lodge with 12 simple rooms who provide accommodation for those carrying out conservation workers, travellers and volunteer workers. We condensed our group into just 2 trucks and made our way further up the mountains to visit a school which the foundation had been working with to improve the facilities. Further up the mountain we watched a very organised operation weighing out the quintales of coffee cherries from the pickers, being packed into bags of around 40kg before being hoisted (manually!) onto the back of a transporting lorry. The strength and determination from the guys working here really shone through, there was a busy buzz in the atmosphere we hadn’t experienced.

​Here we were told about the problems that Honduran coffee farmers face, including issues with smuggling, corruption and high taxes. Although the SCAA Cup of Excellence has helped to     
put Honduras on the coffee map, prices paid for Honduran coffee are generally still low despite producer taxes reaching all-time highs. These factors make reinvestment opportunities for farmers very difficult and so future crops are unstable. Having large exporters who will buy all qualities and lot sizes at fair prices is really important to the future of coffee farming.
Gerry took us to our hotel where we met Mathew Mills (BTG) who would be joining us for the duration of our stay in Honduras. 

Gerry stayed for a beer and we discussed the country at length, he was very knowledgeable about its history and current status.
The next morning we had an early start in order to get to all the farms we would be visiting. The weather had taken a drastic turn and we were travelling in thick fog – it was so cold up in the mountains! We met up with one of the estate managers who led the way for the last few kilometres on his moped. The first stop was a small school for the local children, 40 children aged between 2 and 8 were there to receive their new school exercise books for the beginning of the year.  We then visited a long established, small farm of about 8 manzanas – the farmer was in the process of re-planting trees to replace those which were too old to produce a good crop any longer. ​

​First stop, El Salvador. We spent four days here visiting various farms of the Montesion Estate. Montesion is an environmentally responsible coffee producer, focussing much of its attention on the health and well-being of its employees. There are 6 farms, all located within the Apaneca Mountain Range. We visited 4 of the farms, otherwise known as a ‘Fincas’, including Shekinha, Shalom and Montesion Estate.

The family-run business was started in 1907, and it managed day to day by Lilliana de Naraveaz and her parents, Dr and Mrs Urrutia. They hosted us throughout our trip to El Salvador and were very hospitable and knowledgeable, both about their farms and crop and their country. This picture was taken of all of us in front of a mural in a local town called Ataco which is famous for its brightly coloured arts and crafts local to the area. The favourite local cuisine in El Salvador is a corn-based pancake called ‘papousas’, they are usually filled with another favourite food, fried beans. These are two foods which can be found as a staple of any meal of the day! Marie-Anne and I had to try one… but we weren’t too keen!