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LOTE#22 Farm: San Alberto Producer: Jorge A. Chaves

Name and Location of Farm:

Santa Maura is located where it forms the crux of the Cordilleras Isabelia and Dariense, within the limits of the National Reserve Datanli. The average coffees have an altitude of1.150 meters. In Santa Maura coffee is a true source of life, not only for export; fed worms, produce compost, pruning gives us its chips to improve the soil, the scroll is a source of heat for our kitchen and finally the fruit we gives the drink that makes us enjoy the company of friends and visitors. Coffee is a very complete life cycle we have included in our particular culture as part of our life and production.

Tell us the story of your Farm:

Santa Maura is the owner of St. Albert establishment plan, sub-establishment plan The Zapotillo, was acquired by our grandmother on March 3, 1928 and worked in conjunction with the second of her sons and her only daughter. The total area of the farm is a thousand acres, of which 432 are devoted to coffee growing different varieties: Pacamara, Bourbón, Caturra, Catuai and Java. In addition, we supply seed certified coffee producers who wish to be one of the few farms that offer this service. Also cultivate exotic tropical flowers but only few business use and our friendships. The rest of the property is part of a National Reserve, which has its own experimental station, attached to the Universidad Centroamericana. Our part of the reserve as the most important take care of our coffee. Family generations: The immediate family consists of five people, but the way we were raised like us to consider anyone close relative within the fourth degree of consanguinity. So that in as mall meeting can easily find thirty people, and big meetings can easily add up to 450 people or more. We are proud of that family unity and love which emanates from it. Whats your secret for winning the competition? We have no secret that special. Grow and do everything with social and administrative responsibility. We are stringent to keep separate our different varieties at the time of cutting, as the cups are different and are aimed at different markets. There is something that if we use in everything we do on the field and is affection and love. Plants also speak that language. How do you feel in being a winner? The main thing is knowing that youre trying to do a job thoroughly well done and with affection. If as a result we get some special recognition, we appreciate it, but is not this the purpose of what we do. Our greatest joy is knowing that we are contributing to the economic betterment of our country and the improvement of our environment, the future of our lives and the lives that are coming.

What do you think of the Cup of Excellence?

It is and has been a way of projecting coffees of Nicaragua in a bright, dynamic and attractive. This provided that, unconsciously or not, establishing a standard or paradigm of perfection that does not really exist. Each coffee is a world within that world there are excellent cups.