Farm info

Located in the Moctecillos mountain range in the Aldea Los Alpes Arriba, Jesús de Otoro municipality in the Department of Intibucá, Los Alpes farm is owned by coffee producer Jimmy Navarro. Jimmy acquired the farm in 2006, though coffee has been cultivated on the land since the 1970s.

Coffee production at Los Alpes today includes Maracaturra, Lempira, Icatu, and Parainema varieties, planted across 18 of the farm’s 50 total hectares. Previously the farm included 45 hectares of coffee production, but during the la roya leaf rust epidemic of 2012 nearly all of the farm’s Caturra, Catuai, Typica, and Bourbon plants were destroyed. Beginning in 2014, Jimmy Navarro began planting coffee again with careful consideration given to the quality potential and disease resistance of the newly chosen varieties. Maracaturra is planned to be the primary variety at the farm going forward, thanks to its adaptability to the climate and soil of the farm and its excellent cup quality.

The land of Los Alpes is prime for coffee cultivation. There are three water sources which irrigate the fertile soil. The farm is planted with Guama, Banana, Cedar, Sweetgum, Pine, and other trees which provide shade for the coffee plants and act as a natural habitat for local animals. Thanks to the care for the environment at Los Alpes, the area is filled with biodiversity including several species of bird and other wild fauna. Other regular practices at the farm are also executed with the environment in mind, including soil conservation and waste water management.

This coffee was sourced thanks to a unique collaboration between Jimmy Navarro and coffee producer Katia Duke of San Isidro farm in Copán, Honduras. Jimmy has been a mentor and friend to Katia for many years now, stretching back to their time together at the Zamorano Pan-American Agricultural School in San Antonio de Oriente, Francisco Morazán, Honduras. Today, Katia has successfully established herself and her farm in the global market and works to reach out to other producers in order to open up opportunities for them and their coffee to find a global audience. This lot of Maracaturra coffee was selected for its bright profile and unique variety.

Process for this lot of Maracaturra coffee follows the traditional Washed coffee method. Coffee cherries were depulped, fermented, and then washed with fresh spring water. The Washed coffee was dried at Los Alpes.