Erlin Nolasco

Farm Name: Finca Penca del Burro
Founded: 2012
Varietals: Catuaí
Altitude: 1,450 MASL
Production Method: Natural, sun-dried
Location: Las Vegas, Marcala

Back in 2012, Erlin was walking with along coffee fields with his father when his father offered one of his parcels so that Erlin could grow his own coffee there. Erlin at first was very skeptical as the field was far removed from Marcala, and the soil there was very arid. Erlin’s father nonetheless offered him the necessary support in exchange for his commitment to make the land productive. With that commitment, Erlin began hauling composted coffee pulp and other organic material to make the soil fertile again. Erlin had not named his farm when he noticed there was a small swimming hole not far off, that neighbours would call “Penca del Burro” after a local tree found in the are named “Oreja de Burro” or “Donkey Ear” that usually grow over groundwater deposits. He decided to name his farm after the local swimming hole. In 2012, Erlin was then 19 years old, but he was determined through hard work and effort to have his own productive farm. His family had the tradition of maintaining plenty of shade cover because of the importance shade plays in retaining moisture in the farm. He thuus set out to plant shade trees. Erlin planted Catuaí trees at the recommendation of his father. Erlin did not know much about it but he knew that it was well known for its quality. Once the seedlings were planted, Erlin would travel every day from Marcala to Las Vegas to water his trees. Unfortunately, the year he planted his first seedlings was the year roya hit the hardest in Honduras, costing him many of his seedlings. Erlin nonetheless persisted and again planted Catuaí. As he was planting them, Erlin would speak to his plants, telling them that at some point in the future, they would be cup of excellence winners. Since then Erlin speaks to his plants, praying with them and thanking them for their health. In 2014 Erlin became a member of COMSA, and with the accompaniment, has learned new techniques and acquired the tools and skills for good organic production. He now regularly fertilizes with Bokashi elaborated in COMSA’s experimental Finca la Fortaleza. He has also planted calandria and plantain trees to help in water retention. Erlin has developed a passion for coffee culture, and likes to experiment with its post-harvesting methods in order to improve his quality profile. In 2016/2017 he began natural and honeyed fermentation methods, product of which we have in this very lot.