Pedro Erazo's bold decision to shift from vegetable farming to coffee cultivation at El Milagrito proved to be a turning point for his family. After his first specialty-grade coffee harvest, which pulled them out of debt, the farm earned its name, "the little miracle". Pedro's success led him to acquire four additional farms, also located in the El Cedral region of the Santa Barbara Department in western Honduras.
These farms, exclusively growing the Pacas variety, benefit from the region's unique microclimates and varying altitudes, which enhance coffee production. The slower ripening process in this area often delays harvesting until June, causing Pedro and neighbouring farmers to miss the primary buying season. However, the exceptional flavour resulting from this patient wait makes it all worthwhile.
ORIGIN
El Cedral, Santa Barbara, Honduras
Honduras, with its rich volcanic soil and favourable climate of abundant sunshine and rainfall, is renowned for its distinct coffee flavour. The country has a long-standing coffee-producing tradition and is the largest coffee-producing nation in Central America with a diverse range of unique coffee profiles, from tropical fruity flavours with vibrant acidity to deep, rich notes of chocolate and sweet caramel.
Since 2005, the Santa Barbara region and its dedicated small-scale producers have gained international recognition for their exceptional coffee. Santa Barbara takes its name from the mountain range that spans this picturesque western corner of the country. Stunning coastlines run along both the Caribbean Sea and the Pacific Ocean. Honduras’ unique climate and conditions make it well-suited for coffee cultivation of all qualities, from blended, large-volume production crops to high-quality, specialty, micro lots.
