Farms name and location:
Bonanza farm is located in the Las Flores community, municipality of Santa Barbara in the Department of Santa Barbara. It has an altitude of 1500 meters above sea level and is 10 kilometers from the paved road that leads to the community of Las Vegas, Santa Barbara. What is your farms history? Is your farm a family unit? How long has it belonged to your family? How many members make up your family? I own the farm since 1993, initially I received 0.7 hectares as inheritance from my father and gradually I kept buying more land and now I own 4.9 hectares with a production of 80 qq green coffee of the Pacas and Lempira varieties. My family is made up of 5 members, two adults and 3 children ages 14, 12 and 10 years old. How many persons work in your farm, family members, permanent employees and temporary employees? For the farms management I have three permanent employees and hire from 20 workers to pick the harvest, I personally do the milling process and the drying is done by 2 family members. What natural resources conservation practices do you follow in the farm? 1- The area planted with coffee is managed with shade from Guama trees.
2- Associated with the cultivation of plantain. 3- Coffee is planted in contours, the coffee wastewaters are deposited in septic tanks and the pulp is decomposed and used as organic fertilizer in the farm.
What is the shade percentage and the varieties found in your farm? 25 % shade due to the altitude (1500 meters), the coffee varieties are PACAS 2.4 hectares and LEMPIRA in 2.4 hectares. What type of fertilization process do you use in your farm? Once a year I use the formula 28-6-15 with a dose of 3onz. per plant in July. What type of management do you use in your farm (traditional, semi-technical, technical?)Semi-technical.
Are you part of an association or cooperative? No. What is the secret for winning this competition (describe the preparation process of the competing lot)?1 My farms location which has good agro-climatic conditions.
2 Good farm management practices from the picking process, the pulped washed coffee and pre-drying process using very clean How does it feel to be a winner of the Cup of Excellence? Happy for having the opportunity to sell my coffee at higher prices. Who prepares your coffee for exportation? (Explain how you sell it and to whom)San Vicente Coffee Exporter from Pena Blanca, Santa Cruz de Yojoa, CortesWhat is your opinion of the Cup of Excellence? It is the best event done by IHCAFE.What has been your experience in the Cup of Excellence? I have participated 3 times in the years 2010, 2011 and 2012.
|Farmer/Rep.||Martil Rumaldo Fernández Fernánde|
|Size (30kg boxes)||43|
|Aroma/Flavor||AROMA: chocolate, vanilla, croissant, vanilla, buttery,,molasses, sugar cane, clove,FLAVOR: peach, chocolate, cherry, blood orange,,tobacco, bergamot, clove|
|Acidity||grapeskin, medium intensity|
|Other||sauvignon blanc finish|
|Processing system||Wet Process , sun dried|
|Coffee Growing Area||4.9|
|Auction Lot Size (lbs.)||2838|
|High bidders||Wataru & Co., Ltd.|