85.59

Describe the history of your Farm: Your traditions? He inherited 1 hectare from his parents and he currently has cultivated 20 hectares. Family generations? Have traditionally been coffee farmers, for 3 generations. Which technologies are used? Concrete basins, solar dryers and hand picking. Cleans are performed using the machete and the Pando, shade regulation and makes selective sanitary pruning of the coffee. Describe the production process of your coffee from the ground to the cup....... How do you fertilize? When and how do you do it? The farm is fertilized with organic fertilizer. How do you do pest controls? It is controlled thru traps, but because of it being high, there is little incidence. What kind of shade do you use? Inga and Huerta. When and how do you harvest the coffee? It starts in the month of December ending in the month of June. How do you transport the fruit to the wet mill and how long does it take? It is moved in a pick-up car and it takes 10 minutes to get to the mill. Do you have a motor pulper and what conditions is it in? He has a traditional cylinder motor pulper. What type of water is used to clean the coffee? Is it clean? Is it recycled? Clean water is used for washing the coffee and the water is not recycled. How long do you leave the coffee fermenting? It takes for the fermentation of coffee 12 hours during hot days and 15 hours on cold days. How do you dry the coffee? Pre-drying is performed in courtyards and sieves. How do you carry grain to the exporter or to the mill and how long does it take? It’s transported in pick-up vehicle and it takes 45 minutes to get to the mill. What are you doing to preserve the environment and ecology of your farm? Planting trees and reduction of pesticides. The use of decomposed coffee pulp as compost and the residual waters are deposited on the farm. How has the coffee crisis affected you and your employees? The coffee crisis has affected much as there has been the need to reduce the size of the farm which has left many people unemployed.