- The name of a baztanese apple is the one that forms the threesome with honey and honey. Since last year, Eztibeltza has also been the name of a local cooperative. The cooperative is, in a way, a small "sister" of the cultural association Jo or Jo, who has been working for years to boost the lagaretxe, the culture of the Baztanese apple and the Gamonibring of Arizkun. “Last year, Baztan’s unique Larraldea steelworks of Lekaroz were forced to purchase the same. It was a good opportunity to make sense of our experience around the apple and our lives,” explains Xabi Torres Letona, a member of the cooperative. The team also manages the Dolaretxea de Gamiocar.
“To buy the cider we had a lot of money. So we decided to gather fourteen people together, create a cooperative and buy it from each other,” says Torres. In June of last year Eztibeltza was founded and at the end of August the shearing was purchased. The Baztan’s only sewer also had a very special story. Larraldea was founded 30 years ago and since 1995 was part of its organic production. “Lekaroz was one of the first to make organic cider in the Basque Country.” Honey has taken over: current production is mixed and although apples are not treated, certification is half.
There are three employees: Xabi Torres, Oianko Garde and Marijo Indabere. However, they operate under a wide network: “We have a lot of people around us, as the subtitle of our logo says, because this is “made in auzolan.”
The value of the baztanese apples
This year they filled the kupelas with cider made with the Baztanese apple. “The cider has no land, but we have managed to get an apple enough to deal with people in the area. We have located the apples in disuse and have met with their owners.” In Elizondo, Irurita, Arizkun and Azpilicueta the apples have been gathered in auzolan.
The cooperative, for its part, has a small plot of approximately one hectare, in which one hundred apples of native varieties have been planted. “They come from the houses here and there are in total 26 varieties of the Baztan.” Genetic and organoleptic tests are being conducted to differentiate them from currently registered varieties. “It will be the process of characterizing the apple heritage here. Let’s see if we turn the Baztan Valley into a river and a river.”