Finca Emilia is located in El Aguacatal, San José, La Paz, Honduras. The farm is two and a half hectares, with has spring water source, which is very rare in that part of Honduras. Thanks to that fact, they have been able to preserve a part of the forest on the farm.
Emilia started in the coffee business in 2002. To start this adventure Emilia and Edwin secured a loan in a local bank when they were just 23 years old. Because they were so young, the bank was hesitant to give them the loan. They mortgaged the farm to get the 15 year loan, and they finished paying it off three years ago!
The farm was originally planted with Catuai variety coffee, but due to coffee leaf rust disease, nearly all the plants were destroyed. It is now planted with Catuai, Icatu and Lempira varieties. The farm is certified organic.
Emilia Barahona together with her husband Edwin Nicolás, Edwin's cousins and their wives formed the Cafesa association to support producers in the area with training in the management of their farms and specialty coffee processing. The land for the Cafesa has a coffee warehouse and they recently opened a coffee cupping lab where they provide services to other coffee producers, as well as advising them on how to improve their processes and, help connect them to coffee buyers.
It is a pleasure to work with wonderful people who work for the common good.
Region: Montecillos, La Paz
Elevation: 1500 masl
Farmer: Emilia Barahona
Variety: Icatu and Catuai
We Taste: Tangerine, Pecan, Honey
Roast Level: Light (Agtron: 73)
Tangerine, Pecan, Honey