I have a little family included by my two sons and my wife, actually my older son Saul is seven years old and is on first grade, my other son is two years old and stays at home with my wife to give me support to work to keep all things at home and at the farm good. At the farm we produce an organic quality coffee; we are certificated with OCIA INTERNACIONAL, UTZKAPEH, MAYCERT and the RAINFOREST ALLIENCE that permits us to work in an organized way such as keeping register of the crops, diversification, planting of wood trees, taking care of the animals, improve the way of living of the people who work in the farm, have better expectations of marketing, we are also improving our residence. The farm is located at 20 km from Valle de Angeles, a touristy town where the best handmade artwork of the country are sold, and at 45 min of Tegucigalpa, our countrys capital. Quality Practices The wet mill processes is done under all the norms of quality recollecting only the red cherries, immediately after taking the pulp goes out to the fermentation tanks, then we proceed to wash with clean water ; applying all the recommended techniques for the zone not to be hazardous, the beans are dried in solar dryers.
The farm is located near the National Park La Tigra, where varieties of species are taken care of; also in the farm there are found some of these species since there is shade near the crops and its surrounded by a natural forest (conifers).
Coffee Processing Information
Fertilization: The farm is fertilized organically (Bocashi) twice a year and the leaves are fertilized with natural products. Disease and Pest Control The plague and disease control is done with first cultural controls, then biological, and finally is necessary to fertilize with natural products. Harvest: The harvest starts in December and ends in April every year. Wet Milling: In the farm we have all the physical structures needed for wet milling, such as the piles where the coffee is expected, the pulp remover, engine, concrete piles for the fermentation and cleanse of the coffee and a concrete canal for classifying the coffee, in firsts, seconds and thirds. Of course this lot is classified in firsts. Dry Milling This coffee is prepared by dry milling, in the farm , the other process for exportation is done in company that prepares coffee for exportation.
Soil Type: Sandy-Franc
Annual Precipitation: 1,200 – 1,900 millimeters
Water Source: Natural Source
No. Permanent Employees: 2
No. Temporary Employees: 15
|Farm Name||El Sauce|
|Farmer/Rep.||Saul Dominguez Gutierrez|
|Size (30kg boxes)||17|
|Processing system||Dry depulped, Naturally demucilaged in concrete tanks, Naturally washed in concrete tanks, Natural sundried on patios|
|Coffee Growing Area||7|
|High bidders||49th Parallel Roasters Inc.|