Miroslav Cuculiza is an Agriculture Engineer. He is the father of 4 and grandfather of 7. In 1986 he began to produce coffee. He has participated in Cup of Excellence in previous years obtaining the sixth position in 2007. His farm is located in the damp zone of the Misoco Rain forest, a very special place where soil and weather characteristics are appropriate for high quality coffee farming. In the future Miroslav plans to inherit his farm to his granddaughter Lorella. Quality Practices Mr. Cuculiza is very careful during the whole coffee production chain. He watches every step when processing his coffee. He makes sure only the ripe fruits are picked by doing a grain check after the harvest. The pulping process is dry and washed in fermentation tanks. Afterwards the coffee is selected in a canal were high, medium and low quality grains are classified. The dry process is done by distributing the coffee over mesh grill infrastructure, cement platforms and other solar dryers. Storage conditions are optimal, temperature is constantly monitored to and the packing bags are new and made of nylon.
This coffee is shade grown and the water coming from the wet-mill is treated to reduce pollution on. He produces bio-fertilizer by using Californian earthworm. Coffee Process Information Fertilization: During the last few years no chemical fertilization has been done. Bio-fertilizers produced in the same farm are the only ones used. Disease and Pest Control: agricultural practices and biological control when necessary Harvesting: Handpicking of ripe grains of Coffee begins in January and finish in June. This task is performed by skillful men and women. Pulping and Fermentation: Miroslav has his own pulping machine and three fermentation tanks with classification canals for best separation of coffee types Drying: Miroslav´s coffee is sun dried in green house type of dryers.
Coffee varieties: Catuai
Type of Soil: Franc
Average Annual Rainfall: 2,000 – 2,500 mm
Type of Shade: Inga
Water Source: Natural water sources from the farm
Permanent Employees: 10
Temporary Employees: 40
|Size (30kg boxes)||48|
|Aroma/Flavor||passionfruit, pineapple, citrus, honey, floral, caramelized fruit, orange-chocolate, tangerine, papaya;|
|Other||tangy, creamy body, juicy|
|Processing system||Wet Process , sun dried (green house type of dryer)|
|Coffee Growing Area||20|
|Auction Lot Size (lbs.)||3651|
|High bidders||Wataru & Co., Ltd.|