"9 Pozas Farm" was established in 1910, The Farm was originally named "Finca Santa Marta", this gave the origin of the village's name (Santa Marta), this farm was subdivided an sold to many families. The Espinoza family renamed the land which they kept, Finca 9 Pozas. All of the original land is still used to cultivate coffee an many of the original plants remain from 1910, also the farm conserves the rustic infrastructure that comes from the beginning of the century. In the first quarter of 20 century, "Finca 9 Pozas" was the only job source in the area and Lencas Indigenous communities were used to work there. From this farm many knowledge about cropping Coffee was spread around western Honduras.

The farm took its name from 9 Pozas- the nine natural pools formed by nine waterfalls which fall in succession from the top of the mountain which bounds the farm on one side. Fernando as his father did takes great pride in the natural beauty of his land and cultivate their coffee in a sustainable way in order to protect preserve the land and the ecosystem. A wide variety of native and exotic trees are used to shade the coffee trees and provide additional sources of food including avocado, liquidambar, peach, oranges, limes, tangerine, blackberry, apples and several other natives trees.

Besides coffee cultivation, Finca 9 Pozas offers lodging for up to 12 people, visitors are welcome to explore the natural beauty of the farm and surrounding areas. Fernando enjoy giving tours of his finca while explaining coffee production, showing off his orchid collection, visiting nearby indigenous communities, and hiking to "9 pozas".

Fernando Espinoza was born in San Marcos de Ocotepeque in 1954. He has been cropping coffee since he was a young boy.He did his elementary school in this small town "San Marcos Ocotepeque" located in the west of Honduras, and then he went to the San Carlos University Guatemala, Where he graduated from Industrial engineering. Besides being an active coffee producer My Espinoza works at the "San Marcos Ocotepeque Ecological Association " (AESMO). which was founded by himself in 1992. From the beginning and from 7 years he managed this institutions which still serves providing his knowledge and experience.

In the year 2000 the Natural Resources Secretariat awarded Fernando for his environmentally friendly management system he has in his farm. The producer and his wife Nolvia Fuentes offer the farm to be used as a "Teaching and Learning Center" (CEA). Where they have given many enabling about: How Graft citrics of heights, How prune and handle of the coffee's shade, organic agriculture, conservation of soils, control of watershed, needlework, manufacture of candies, manufacture of craftsmanship and many others, offer to producers Lencas of these communities: The Armco, Cipres, Magueyal, Peña Blanca, Santa Marta, Gualen and other communities.

Quality Practices

The coffee is processed immediately after harvested, then it treated under traditional methods in his wet mill and dried on cement platforms and also uses solar dryer. At the solar dryer he selects and remove the flawed coffee. He doesn't use chemical pesticides like grass killers or insecticides. Instead he uses biological controllers like: Spiders, toads, birds, bats and others. His wet mill has a classification canal system where the coffee is classified as: first and second quality.

Environmental Care

The coffee is shade grown and cultivated through a soils conservation system. there is a wide range of trees in the farms that give shelter and food to birds and other animals that you can see all over the farm.

Fertilization

The coffee plantation is fertilized with organic fertilizer produces with californian earthworm and hen-manure use for the lots of adult farm and for the young farm (patterns) he is using chemical mixed with organic fertilizer.

Disease and Pest Control

Mr Espinoza uses natural and biological pest and disease control.

Harvesting

The harvest starts on December and finishes on April each year.They use women and men handle labor to pick up the coffee.

Pulping and Fermentation

Fernando has his own wet mill. He has the machinery to process the cherries, ferment tanks

Drying

Fernando has built a cement platform and also owns a solar dryer for drying the coffee grains.

Other Statistics:
Annual Production: 295 bags
Soil type: Silt Clay
Annual precipitation: 1,300 mm
Shade Trees Species: Guama, Guanijiquil, Cuernavaca, avocado, Chupte de montaña black Laurel, Cedar, gravillea, banana trees.
Water Source: Natural water sources from the farm
Number of Permanent Employees: 4
Number of Temporary Employees: 20 - 60