Finca Los Guayabos, from Gaitania, Tolima
19 August, 2026
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Ruber Izaguirre, from Santa Barbara, Honduras
Ruber Izaguirre is a third-generation coffee producer from the village of El Cedral, Las Vegas, Santa Barbara, Honduras. His farm, Finca El Pino, spans a total of 0.7 Ha of land, sitting at an elevation of 1,720 m.a.s.l. Here, he grows Pacas (75%) and Parainema (25%) varieties.
Ruber begins his Washed process by de-pulping cherries each afternoon and leaving the parchment to dry ferment in tanks for 24 hours. The coffee is then washed thoroughly four times and laid to dry in a parabolic solar dryer for 10-15 days, depending on the weather. Throughout this phase, the parchment is carefully hand-sorted to remove any defects.
A Family's Cross-Border Commitment
Having always worked alongside his father, Crecencio, in the family’s coffee and vegetable fields, Ruber took over a 0.7-hectare plot inherited by his father in 2020. In 2022, seeking new opportunities, he made the difficult decision to emigrate to the United States.
Today, this father-and-son team manages Finca El Pino across continents. Ruber is responsible for financing the farm’s expenses from abroad, while Crecencio remains on the ground, handling the day-to-day management and labor. Their shared hope is for Ruber to soon return to Honduras, expand their coffee farm, and dedicate himself fully to coffee production.
We connected with Ruber and his father through the San Vicente mill and have been working with their coffee since 2025. We are inspired by their dedication and look forward to continuing to work with Finca El Pino.
Coffee With Added Value
At The Coffee Quest, transparency is key—If you have any questions regarding our coffees, do not hesitate to reach out! We also encourage you to review our Impact Report for an in-depth look at our sustainable sourcing practices and projects.
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While you are still here, check out our other coffees!
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