General Data of the Farm *
Department: LA PAZ
Village: SAN FRANCISCO
Total Area of the Farm: 1.75 Hectare
Area Cultivated with Coffee: 1.75 Hectare
Annual Total production Volume (Bags/ Green coffee): ________________50 ______________________
Producer Data *
Full Name: CARMEN FABIOLA FIALLOS MELENDEZ
Age: 33 Years
Civil Status: Consensual Union
Email: (if you do not have, can be family member´s ) [email protected]________
# of generation as a producer of coffee _______3_____________________
Name of the Husband
ROGER ANTONIO DOMINGUEZ 35 Years
Name of the children
SILVIA 9 Years
ANDREA 8 Years
Participant Lot Data
Lot size (Bags of Green coffee): 8.76 Hectare of Green coffee
Height of the Farm (origin of the COE lot): 1315 meters
Variety of coffee from the participating lot: Catuaí
Types of trees: INGAS, CITRICOS MUSEAS Y Other
Period of harvest (months): *__DECEMBER TO MARCH__________
Age of the farm where the lot was obtanied for COE in Years *_______6 Years_____________________
Type of Drying: Solar X
Type of milling: Wet
Type of water source for milling: River
Other Important Information
Tell us briefly, how you start in the coffee business:
Accompanying my husband who had the experience and own some farms i decided to incorporate myself, and we began to prepare the coffee better.
What did you do to make the participating lot special? Make a constant monitoring of each process from the farm and drying.
What have you done to improve the quality of your coffee?
Cut: It is done at its optimum point of maturity
Wet mill: FERMENTATION
Drying process: SOLAR DRYER
Do you have the milling equipment inside your farm? (If your answer is YES please describe it, if your answer is NO tell us how / who prepared the lot) Concrete infrastructure, batteries with ceramic, cylinder puller, solar dryers
What means of transport do you use to move the coffee? Own vehicle
How do you market your coffee regularly? Green coffee
Do you carry out any special activity to preserve the soil on your farm? LIVING BARRIERS, organic fertilizers, shade.
Have you previously participated in the Cup of Excellence?YES
How many years:
Classified for the International Week: YES
Have you attended any International Fair? SCAA
Do you have experience in the preparation of micro-lots? YES
Do you carry out periodic evaluations of coffee quality? YES
If your answer was YES, briefly describe your process. (As he does, with whom he does it)
THROUGH THE PARTICIPATION IN THE CUP PROGRAM OF EXCELLENCE IN THE COFFEE LABORATORY LCCC
Have you made contracts with international buyers? YES
If your answer was YES, with whom and for how long and how did you contact that buyer?
THROUGH THE PARTICIPATION OF THE CUP OF EXCELLENCE, COMPAÑÍA LA TORRE 8 DUTCH COFFEE.
Was your farm affected by Roya? NO
What activities do you do to control the fungus?
DESHIJE, PODA, LIMPIA, NUTICION
What other problems do you face on your farm
* Optional: Could you share what your dreams-goals-objectives are?
THAT THE QUALITY OF COFFEE IS BETTER EVERY YEAR
|Carmen Fabiola Fiallos Melendez
|Rose syrup, coriander, almond, mandarin, cloves, caramel
|delicate, sweet, citric
|creamy, balanced, elegant
|Auction Lot Size (lbs.)