General Information of the Farm*
Total Farm Area:
Area of the Farm with Coffee:
Variety in the farm:
Total Annual Coffee Production (Green Coffee bags 46kg): 25 bags
Farmer Information *
Name: Extreberto Caceres Gutierrez
Civil status: Married
Generation of Farmer in Family 2nd Generation
Name of sons/daughters
Adalberto Caceres 56 years
Jubenal Caceres 43 years
Ever Caceres 39 years
Participating Lot Information
Lot Size (46kg bags): 12 bags
Altitude of the Farm: 1750 masl
Variety of Coffee participating: *
Type of Shade Trees: Guama and lumber
Harvest Period: 5 months
Age of the Farm:
Drying method: *
Solar , Patios
Milling Process: Washed
Origin of Water Used on the Milling Process: Spring Water
Other Important Information
Briefly describe how you started working with coffee:
I began growing coffee in Intibuca in 1958, aldea de la Virgen. I then moved 1984 to Yoro where I also grew 1 mz of Borbon coffee and in 1999 I bought land and began to grow coffee in El Cielito.
What did you do to make the coffee participating be special?
Good agronomic practices on the coffee plantation, control on the milling process, selective harvest, and good practices on the washing, drying and storage of the coffee.
What have you done to improve the quality of your coffee?
Harvest: Only ripe cherry
Wet Milling: Washed on the optimum point with clean water.
Dry Milling: Drying on solar driers and patios.
Do you own milling equipment in your farm? Yes ( ) No ( X )
The milling process is done in my son’s mill.
How do you transport your coffee? 4x4 Pick-up Truck
How do you normally commercialize your coffee? The coffee is sold to “Exportadora San Vicente”
Do you do any special activity to help preserve the soil in your farm? Application of organic fertilizers and use of shade in the coffee plantation.
Have you participated in Cup of Excellence before?
How many times? 8 years
Did you qualify for the International Week?
Have you been part of an International Coffee Expo?
SCAJ, SCAE, SCAA
Do you have any previous experience on preparing micro-lots? YES
Do you periodically evaluate your coffee quality?YES
If your answer was YES, briefly describe how you evaluate your coffee quality.
Sensory evaluaions done in “Exportadora San Vicente”.
Have you ever done contracts with International Coffee buyers? YES
If your answer was YES, who is your buyer, since when do you do business with them, and how did you make contact with them?
1. Buyers from United States of America, Canada and Japan. Contacts made with “Exportadora San Vicente”
Was your farm affected by the Coffee Rust?
What activities do you to mitigate/control the fungus?
Application of fungicides.
Do you have any other problems in your farm?
Bad roads and scarce human help
*Optional: Would you share with us what are your dreams/goals/objectives?
Keep the profile and quality of my coffee after gaining 2nd and 3rd places in COE, hoping to make it to Number 1 position some day!
Extreberto initiated cultivating coffee in the year of 2001, he worked very hard for several years as hand labor in other coffee farms until he had enough to buy the land, he also has a tough job producing since there's no road to get to his farm, in spite all this efforts, and maybe as a reward for all his work and dedication he won second place in the CoE 2006. He works and lives of his coffee land and production. This farm has been worked personally and is the economic source, for his family of six members, he has 2 permanent employees and 12 temporary during harvest.
Extreberto fertilizes twice a year, in the month of May and July, at the beginning of the rainy season. He does his farm's weed control by hand, applies tree pruning, with selective and sanitary purposes, his farm has no shade. Due to the farm's altitude he has minimum plague or pest problems but he always take samples for prevention. His harvest starts in February until June sometimes, a lot of walking need to be done in order to collect the harvest collecting only the red cherries. Then he moves his crop with horses to the wet mill, located his son’s farm, where he pulps the coffee in a 4 stream pulper, gasoline engine propelled, in good condition. Using the least water possible from a protected water source that come directly from the mountain to a protected tank. His fermentations are done in cement tanks for an average of 12 hours, depending on weather and moisture conditions.
Then the coffee is washed and taken into cement patios to dry, this is done in the exporter's patios. It takes Extreberto at least 45 minutes to transport in pickup truck, his coffee to the nearest facility or exporter. He says his success lays in picking only the red cherries, remodeling of his wet mill, giving the coffee a good wash on time after fermenting. He and his family and workers are aware of the protection of the environment and give the proper process to pulp and residue waters. They also plant wood producing trees. Due to the recently past coffee prices crisis, he felt he is behind on quality projects.
|El Cielito Lindo
|Extreberto Caceres Gutierrez
|Mango, peach, black currant, black raspberry, cane sugar, concord grape, acai`
|Dense, sticky round mouthfeel,
|Auction Lot Size (lbs.)