85.53

Describe the history of your Farm: Your traditions? It has been 5 years of owning the property, has a private document and 3 hectares with a public legal document. Retains the same variety and takes care of the environment. Family generations? Have traditionally been coffee farmers for 3 generations. Which technologies are used? Selective management of plants, shade regulation and makes 4 cleans a year with Cuma Describe the production process of your coffee from the ground to the cup....... How do you fertilize? When and how do you do it? Fertilizes with chemicals 2 times a year with the formulas 28-10-15 (1st application) and the 2nd application applies 20-3-28. Coffee pulp is applied in the estate. How do you do pest controls? Selective enforcement against mealybugs, insecticide is applied. What kind of shade do you use? Inga and mountain trees. When and how do you harvest the coffee? December to May, individual selective cutting, coffee in a state of physiological maturity, before pulping selection of green and dry coffee beans are done. How do you transport the fruit to the wet mill and how long does it take? Coffee is received in the mill inside the farm, takes 10 minutes from the farthest site. Do you have a motor pulper and what conditions is it in? Has a 4 jet stream pulper, with the sieve classification aided by a motor, 2 batteries, rating channel and a good patio. 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? 24 to 48 hours. How do you dry the coffee? Coffee is processed in patios and then transported in a 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? It is 8 Kms from the farm to the exportadora, it takes 40 minutes. What are you doing to preserve the environment and ecology of your farm? Planting timber trees on the perimeter of the farm and doing soil conservation structures; terraces and hillside ditches on the steeper parts. In time of crisis, this producer travelled to the United States to work in order to get money to keep the farm and plant more coffee.