84.18

Describe the history of your Farm: Your traditions? Owns the farm thru his own efforts and from there has kept his entire generation since 1980. Family generations? Only his generation cultivates coffee, he and his brothers. Which technologies are used? Two cleans are performed a year using the machete and the Pando, (No herbicide is used) shade regulation and makes sanitary selective pruning of the coffee plantation, removing the exhausted plant material. 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 the formula 12-24-12 plus urea and 18-3-18 once a year. How do you do pest controls? No pests or diseases. What kind of shade do you use? Uses Musaceae and fruit trees. When and how do you harvest the coffee? Starts in the month of January ending in June. The coffee is cut selectively and individually, only the single red grain; taking care before pulping of separating the green and dry coffee. How do you transport the fruit to the wet mill and how long does it take? The cutters take the coffee to a pick-up truck, which moves it to the mill. It takes 5 minutes to get there. Do you have a motor pulper and what conditions is it in? Has a 4 jet pulper, powered by a gasoline engine. Both are in good condition. What type of water is used to clean the coffee? Is it clean? Is it recycled? Clean water is used. There is no need to recycle after washing the coffee and after it’s reached its point of fermentation. How long do you leave the coffee fermenting? It takes for the fermentation of coffee 14 hours on hot days and 18 hours on cold days. How do you dry the coffee? The coffee is sold wet, pre-dried on patios when there is no rainy weather. How do you carry grain to the exporter or to the mill and how long does it take? It is transported in a pick-up car after it’s pre-dried; it takes one and a half hour to the San Vicente Mill. What are you doing to preserve the environment and ecology of your farm? The existing forest is taken care of, being careful of not contaminating the water sources. The coffee pulp is decomposed and applied into the farm and the residual waters are deposited in oxidation lagoons to be consumed within the farm.