91.41

Quality Practices

Mr. Hawit he monitors the time and the way each step is done when processing his coffee. His well trained people just picks the mature fruits in order to keep the grain quality. The pulping process is done with care and the washing in fermentation tanks. After, the coffee is passed through the selection canal in which high and medium quality grains are classified. The dry process is done by distributing the coffee over mesh grill infrastructure and cement platforms. Storage conditions are optimal, temperature is keep within the range and the packing bags are new and made of nylon.

Environmental Care

This Coffee is shade grown and the water coming from the wet mill is treated in waste water tanks to reduce pollution on the soils and water bodies. Mr. Hawit produces bio-fertilizer by using Californian earthworm ( Eisenia foetida ) and his shade trees host a great diversity of species. Fertilization Bio-fertilizers produced in the same farm are the mostly used. when necessary supplements of Nitrogen, Phosphorus and potassium are applied. Disease and Pest ControlCultural practices and biological control when necessary Harvesting Handpicking of ripe grains of Coffee begins in January and finish in March. This task is performed by skillful men and woman.
Pulping and Fermentation Mr. Hawit has his own pulping machine and a fermentation tank with classification canals for best separation of coffee types.
DryingMr. Hawit dry his Coffee over cement platforms by using the sunlight heat.

Other Statistics:

Annual Production: 400 bags
Soil type: Clay loam / sandy loam
Annual precipitation: 1,300 mm
Shade Trees Species: Guama, Liquidambar, wood trees, Guajiniquel and Musaceas
Water Source: Natural water sources from the farm
Number of Permanent Employees: 6
Number of Temporary Employees: 25