Finca Altos de Erapuca is a new coffee farm and was established in 2008 and in December 2014 only its second
crop was harvested. Previously the land had been given over to cattle but with an altitude of 1,300 to 1,360 meters above sea level, owner Carlos Refrain Paz Sevilla, recognised the land’s great potential for producing coffee. With many years’ experience in coffee, through the management of other family farms, Carlos planted the farm entirely with Catuai making the farm something of an oasis in a land of Cattimore – the varietal that has greater rust resistance but much less complexity in the cup. The farm is located in Copan, on the slopes of Honduras’s second highest mountain – Erapuca. It’s a dramatic volcano-like mountain with its conical shape and though the slopes don’t benefit from mineral rich volcanic ash, the land is fertile with rich soils. The mountain’s peak reaches 2,255 meters above sea level. Finca Altos de Erapuca is a big farm since there are 264 hectares of protected rain forest but upon 24 hectares there is an abundance of healthy looking Catuai. There are some signs of rust, as in almost all cases in Central America, but Carlos is managing it well enough to expect a crop of around 2 containers between December and March when the coffee will be harvested. Carlos believes he must protect the land for future generations and has made the brave step of running the farm in compliance with organic production rules and methods. Finca Altos de Erapuca is now both Rainforest Alliance and Organically certified.
Eratoi 2 lot is produced by 15 small holders reside in Eratoi village in south west of Asia’s newest independent country, East Timor. The farms are located at an altitude of 1600m to 1700m above sea level. The village name of “Eratoi” comes from a local Mambae language meaning “rich in water” and as the name indicates, there are ample water available which makes wet-milling less difficult than other villages. Eratoi village itself has 42 coffee growers and they are separated into 3 different groups; Eratoi 1, Eratoi 2 and Eratoi 3 to conduct meticulous quality assurance protocol. Thus, the numbers do not indicate the superiority nor inferiority in quality. Being led by Senhor Laurentino Soares, Eratoi II members pay great degree of attention to harvest only fully ripe cherries and avoid contamination of defective ones. Only fully ripe cherries are hand-picked and the harvest finishes just after lunch to process all the cherries within the same day. All the harvests of the day go through a floater selection to eliminate insect damaged beans followed by a de-pulping (wet-processing) with a traditional pulping machine that each farmer possess. After the cherries are removed, parchments are sorted again with a floater selection and fermented for 36 hours. Parchments are then washed, sun-dried on drying tarpaulins and dry-milled after the curing period of minimum 30 days.