85.03

El Ventarron History11 years ago he came from the municipality of San Sebastian, Lempira and when he arrived at this municipality and saw that there were suitable conditions to cultivate the coffee and that it could be profitable for him and his family, he bought and seeded 1 block in 1996, today he owns 6 blocks of coffee and he has commercialized through intermediaries. Quality PracticesThe Harvest is done by qualified manual labor, neighbors and family members taught to cut the grain only on its optimum ripening point.

Environmental Care

A diversity of natural species of latifoliado and coniferous forest exists, which is possible to mention: pine, lesquin, izgual, guamo. This home this surrounded by ornamental flowers like roses, napoleons, irises, cypress and others. This zone counts with different wild species that they surround it, turning the property in a site live and simultaneously in a biological corridor. Within the species we can see deer, wild boars or pigs, raccoons, cusucos, tacuazines, squirrels, skunks, guatusas and others. Coffee Process InformationFertilization: This producer has a franc-argillaceous ground, to replace the nutricional necessities of the plant; he has taken recommendations from ground analysis. Using the formula ammonium Nitrate, KCL plus 18-46-0, applying 3 ounces by plant, 2 times to the year.
Disease and Pest Control: It is done by using bulging or cuma, in a manual form.
Harvesting: The Harvest is done by qualified manual labor, neighbors and family members taught to cut the grain only on its optimum ripening point.
Pulping and Fermantation: It is done using a traditional machine of horizontal cylinder, moved by motor, 2 to 3 hours after the coffee has been cut, a classifier is used to stop any other material stranger to the grain from passing. With the climatic conditions of the zone, the process of fermentation of the grain oscillates between 14-16 hours being left in its natural form in cement sink.
Drying:
It is carried out immediately after the washing process, in a cement patio until it reaches the point or dried in 4 - 6 days.

Other Statistics:

Annual Production: 30 bags
Coffee varieties: IHCAFE-90
Type of Soil: Franc
Average Annual Rainfall: 2,000 mm
Type of Shade: Ingas, cedro, Guama, Lesquin
Water Source: Natural water sources from the farm
Permanent Employees: 1
Temporary Employees: 10