85.47

Describe the history of your Farm: Your traditions? They gave him 600 coffee plants as a gift and with that started cultivating coffee. With his own efforts has achieved what he now has. Family generations? Only his generation has been dedicated to coffee harvesting. Which technologies are used? Shade regulation, makes cleans with Cuma and machete. He fertilizes with a knapsack sprayer. Describe the production process of your coffee from the ground to the cup....... How do you fertilize? When and how do you do it? Fertilize once a year with the formulas 12-24-12, 18-46-0 and Nutricafe. How do you do pest controls? Because of the low incidence of pests, no insecticide is applied. What kind of shade do you use? Inga and Huerta. When and how do you harvest the coffee? With employees and the family, the cutting of coffee begins in the month of January to the month of June. How do you transport the fruit to the wet mill and how long does it take? The pick up car transports it to the mill, takes 20 minutes from the farthest site. Do you have a motor pulper and what conditions is it in? Has a pulper with a classification screen aided by a motor. What type of water is used to clean the coffee? Is it clean? Is it recycled? Has a stream in the property, and washes the coffee with clean water. How long do you leave the coffee fermenting? 18 hours fermenting and in the summer less time; 14 hours. How do you dry the coffee? The coffee is processed in patios and then transported at 45% wet parchment to the Exportadora San Vicente in Pena Blanca. How do you carry grain to the exporter or to the mill and how long does it take? By car, it’s a 2 hour drive from the farm to the Exportadora San Vicente. What are you doing to preserve the environment and ecology of your farm? Plants timber trees around the perimeter of the property. How has the coffee crisis affected you and your employees? You cannot hire more workers because of the increased labor wages, thus the yield of the harvest has lessened and the grain is lost.