Cerro Mula de Agua Dulce History Patricio Fernandez is a first generation coffee producer. He has produced coffee for 22 years and participated for the first time this year in the Cup of Excellence. I wanted to participate of my own accord, stated Patricio. This will enable me to improve our production and processing as well as our health and education. Patricio and his family also produce Achiote, a natural dye often used in organic foods. The farm also has banana trees and an abundance of Spanish cedar. Quality Practices Ripe cherries are hand harvested from May to September. Depulping is done daily immediately after harvest on-site. Coffee is fermented for 15 hours and washed with clean water from mountain streams. The coffee is then sun-dried on drying tables.
Production is done without the use of chemical pesticides or fertilizers and is certified organic by IMO Control -FLO
Type of Soil: Sandy
Average Annual Rainfall: 1,700 mm
Type of Shade: Inga edulis sp., Cedrella odorata Weeding: Twice per year Pruning: Rehabilitative pruning. Production practices: Fertilized organically with coffee pulp. Use of natural barriers, soil protection, reforestation
|Cerro Mula de Agua Dulce
|Size (30kg boxes)
|Carrasco La Reserva
|On site wet processing solar drying
|Coffee Growing Area
|Wataru & Co., Ltd.