FARM STORY: Coffee farm located in the upper area of the municipality of Cosautlán de Carvajal, Veracruz, on the slopes of the Sierra Madre Oriental, at a height of 1325 M.S.N.M. and with optimal weather conditions for coffee cultivation such as good rains and a mild climate of approximately 21 ° c. This farm has an area of 19.5 hectares which are planted with coffee, is divided into areas, each with different varieties such as Typica, Bourbon Rojo, Mundo Novo, Oro Azteca and Costa Rica 95.
HISTORY. On November 30, 1951, the farm was purchased by Mr. Nicéforo Valdivia Quiroz who subsequently inherits it from María Del Rosario Irais Valdivia Ortiz on January 24, 1978, and who has been the owner of this farm since then , acquiring 3 more hectares on July 16, 1986. Since then the farm has been cultivated taking care of the quality of the soil and the varieties of plants to always have a good quality of coffee. Since 2010, the idea of producing high-quality coffees was started in order to take advantage of the whole process that Mr. Nicéforo Valdivia had been going through since he was still living, and that in 2012 he gave his first fruits by competing for the first time. Once in the Mexico Cup of Excellence Contest 2012 where he won the 6th place.
PLAGUES AND DISEASES. In 2014, with the explosion of the Orange Rust (Hemileia Vastatrix), the farm suffered severe effects causing the loss of some sections with plantation over 50 years of age, due to this situation, a plan was initiated of gradual renewal, in which it is decided to plant resistant varieties such as Costa Rica 95 in the perimeter of the land in order to perform the function of a natural barrier to stop the entry of Orange Rust (Hemileia Vastatrix) to the sections where are the susceptible varieties such as the Typica Mundo Novo and Red Bourbon. For the control of Orange rust (Hemileia Vastatrix), applications of systemic fungicides of trans-laminar action such as PrioriXtra (azoxystrobin + ciproconazole) of the Syngenta brand are made, based on the presence of the disease, so that the plantation can continue with stable production and its quality is not affected. With these new changes in the traditional management of the farm, we started a nutritional management plan focused on sustainable production using tools such as soil analysis to determine the exact amount of fertilizer our plantation needs, as well as the application of fertilizers controlled release of the Yara brand. In the foliar fertilization to complement the edaphic one applies Potassium, Calcium, Magnesium and micro-elements (B, Zn, Mn, Cu, Fe). In order to keep the farm in optimal conditions and thus continue to have a high quality coffee.
HARVESTING AND SPOILING PROCESSES. The farm produces between 500 and 700 quintals per year of which only the typica coffee sections , Mundo Novo and Red Bourbon are taken to extract specialty coffee. To obtain it, we follow the process: The coffee starts to cut at 8am always trying to cut only red coffees to take care of the quality. At 2pm the weighing process begins. Once the coffee is weighed, the pulping process begins at approximately 4pm, finishing this process at 6pm, where the coffee is deposited in a tank for fermentation for 12 hours. Once the coffee is fermented, the waste and coffees floating in the tank with a strainer are removed. The remain coffee is washed. Once washed, the airy process begins only to reduce the humidity in the coffee and then pass it to a 10QQ dryer. The dryer is lowered so that the coffee dries slowly and the perfect humidity is reached. Once the coffee is dry, it is packaged in new jute bags and stored in a warehouse, always taking care that it does not give it air directly and never putting it on the floor to take care of the humidity and maintain the desired quality.
RECOGNITION Based on good processes, we have managed to maintain specialty coffee production, achieving good scores over the years and several awards in competitions where samples have been presented: – Finalist in Cup Excellence 2012 with a score of 87.50, – Certificate Q # 235305 in 2013 with a score of 82.16, – Finalist in the 2014 Excellence Cup with a score of 86.21, Finalist in Aromas de la Sierra 2016 with a score of 86.30, Finalist in the 2017 Cup of Excellence Cup with a socre of 86.78.
|Farmer/Rep.||María del Rosario Irais Valdivia Ortíz|
|Size (30kg boxes)||37|
|City||Huehueteca, Cosautlán de Carvajal|
|Aroma/Flavor||grapefruit, baked apple, pear, milk choc, caramel, hazelnut, cardamon, red apple, baking spice, molasses, moscavar sugar,|
|Acidity||malic, lime, citric,|
|Other||creamy, spicy, lively, jasmine, all spice, caramel,|
|Coffee Growing Area||18 hectar|
|Farm Size||22 hectar|
|Auction Lot Size (lbs.)||2431.67|
|Auction Lot Size (kg)||1103|
|Business Phone Number||Telephone: +52 1 228 979 0499|
|Business Address||[email protected]|