El Aguacate HistoryMy parents were economically poor, Later because of the fact that I lived in a coffee zone I began to cultivate 0.25 blocks of coffee of the Typica variety about 40 years ago, in those days I carried the product on the back of beast, later I began to buy with my own funds more land area and I cultivated it until I got what I own now with the support of my wife and children, who in their majority have parcels of coffee in different communities from the zone. I did not have the opportunity to attend the school, for that reason I dedicated to the exploitation of crops specially coffee, nevertheless at the moment I am pawned that my children have the opportunity to study. Quality PracticesSeed plots and breeding grounds weave handling and shade, grounds and fertilization control of plagues and diseases, caficultora and environment care.
In this zone there exists a diversity of latifoliado and coniferous forests such as lesquin, izgual, with, guamo and other species of wide leaf; his home is surrounded with gorgeous, ornamental flowers. There are different wild animal species surrounding the place, turning the property in a great place to live and in a biological corridor at the same time. Coffee Process InformationFertilization: Granular chemistries in the conventional property, based on ground analysis. I have one parcel registered as organic coffee under the seal of BiolatinaDisease and Pest Control: I make 2 cleanings each year, with Cuma and machete. At the end of the harvest every year we make a handling of weave as far as the coffee plant and regulation of shade.
It uses the integrated handling of plagues (MIP), to maintain them under the level of economic damage.
Harvesting: The coffee is harvested in manual form when the fruit has reached the optimal maturity after the beneficiary process. It is harvested, in tumbias and deposited in Nylon sacs, with manual labor from the zone and other parts of the country. The harvested coffee stays under shade until the moment of transport to the benefit. It takes a maximum time of 3 hours from harvest to pulp removing. The harvest initiates in January and ends in March.
Pulping and Fermantation: The coffee is deposited in a cement hopper, and by effect of the gravity it feeds the pulp remover that has three spurts of horizontal cylinder, later the coffee is deposited in cement sinks where the process of natural fermentation takes place. The coffee immediately after its pulp is removed is moved to the fermentation sinks were it stays for 15 hours depending on the climate. The coffee is washed in the sinks and classified in a concrete canal.
After classified the coffee rests and later it is dried in a solar dryer type DOME and mosaic brick patio, until reaching a humidity of 12%.
Annual Production: 135 bags
Coffee varieties: Caturra
Type of Soil: Franc
Average Annual Rainfall: 2,000 mm
Type of Shade: Citrus, musaceas, timber producing, Guama, fruit trees
Water Source: Natural water sources from the farm
Permanent Employees: 4
Temporary Employees: 30
|Tomas Sosa Calderón
|Size (30kg boxes)
|Coffee Growing Area
|Toa Coffee Co.,Ltd.