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Altos de Erapuca Honduras - Obadiah Coffee | 250g

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  • 12,00 €
100 % SSL-gesichert

Trifft voraussichtlich am Montag den 23.11. ein.

Tasting of blueberry, orange and cream.

  • By Sindy Dayana Fortin
  • Region - La Union, Copan
  • Harvest - Dec 2019
  • Process - Macerated Natural
  • Variety - Red Catuai
  • Grown at 1350 masl

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 and soil quality is excellent. 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 rainforest, 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. The coffee is fertilised three times per year and the harvest begins tentatively in December, but hits full swing in January and February, with shipments starting in April. Rust is controlled on a 25 day spraying cycle and September - during the rainy season - is the worst time for occurrence of rust. Only compounds permitted by the organic certifiers can be used, making the fight against leaf-rust even tougher.

There is a house for permanent staff on the farm which is powered by solar energy but other than this the farm is all natural rainforest, with only a small area devoted to coffee. Following careful red cherry selection by specially trained pickers, the post-harvest operations of washing, drying and milling take place further down the mountain. The producers will receive about 70% of the FOB price for their micro lots. This year the harvest for all producers was extremely difficult with increased rains during the harvest and a lack of pickers meaning a large amount of coffee was lost from either falling to the ground or swelling and splitting on the tree.

This lot is a natural that was macerated for 90 hours before being dried on raised beds. All the processing for the ML’s takes place at the Aruco mill to centralise and have greater control over the process to create consistent procedures but also to reduce the risk on the producer. The mill is also at 800masl which gives a drier more stable climate to dry the coffee compared to up at the farms where the weather can be less predictable. The coffee will be delivered to the mill where they assess the cherry (take Brix) and decide on the process for the coffees depending on space and what the producer has done already. The cherry is cleaned and washed and then floated to remove any immatures before being placed into barrels that are sealed to create an environment without oxygen for the cherry to continue ferment and macerate in the barrels for different times. In the barrel the temperature is monitored and kept around 22-25c in the shade at the wet mill. The coffee is then taken to the beds where it is dried for between 20 -30 days weather depending where it is turned hourly.