Department: Santa Barbara
Municipality: Santa Barbara Town: Las Flores
Total Farm Area: 5 Area of the Farm with Coffee: 5
Variety in the farm: Catuai
Total Annual Coffee Production (Green Coffee bags 46kg): 60 bags
Farmer Information *
Name: Angel Arturo Paz Ramírez
Age: 38 years Civil status: Married
Phone No.: (504) 2650-0170 Cellphone: (504) 9902-9342
E-mail: [email protected]________________________
Generation of Farmer in Family _____3rd Generation_______________________
Spouse Name Lesby Daniela Leiva Portillo
Name of sons/daughters Age:
1 Felix Arturo Paz Leiva 2 years
Participating Lot Information
Lot Size (46kg bags): 12 bags
Altitude of the Farm: * 1630 masl
Variety of Coffee participating: Catuaí
Type of Shade Trees: Peach, Pear, Avocado, Cypress, Liquidambar, Pine
Harvest Period: 4 months
Age of the Farm:
Drying method: Solar
Milling Process: Washed
Origin of Water Used on the Milling Process: Spring water
Other Important Information
Briefly describe how you started working with coffee:
Started with the farm in 2008, planting 1.5 hectares of Red Catuaí. Now he has 3.5 hectares of Coffee.
What did you do to make the coffee participating be special?
Good agronomic practices on the coffee plantation, control on the milling process, selective harvest, and good practices on the washing, drying and storage of the coffee.
What have you done to improve the quality of your coffee?
Harvest: Only ripe cherry
Wet Milling: Washed on the optimum point with clean water.
Dry Milling: Drying on solar driers, and use of slow drying on modified structures.
Do you own milling equipment in your farm? No ( X )
The milling process is done with a coffee export company called “Exportadora San Vicente” in Peña Blanca, Cortes.
How do you transport your coffee? 4×4 Pick-up Truck
How do you normally commercialize your coffee? The coffee is sold to “Exportadora San Vicente”
Do you do any special activity to help preserve the soil in your farm? Application of organic fertilizers and manual pruning and cleaning of the farm surroundings.
Have you participated in Cup of Excellence before? YES
How many times? 5 years
Did you qualify for the International Week? YES X
Have you been part of an International Coffee Expo? SCAA , SCAJ & SCAE
Do you have any previous experience on preparing micro-lots? YES
Do you periodically evaluate your coffee quality? YES
If your answer was YES, briefly describe how you evaluate your coffee quality.
I am the official cupper for “Exportadora San Vicente” so I do it personally.
Have you ever done contracts with International Coffee buyers? YES X NO
If your answer was YES, who is your buyer, since when do you do business with them, and how did you make contact with them?
1.Buyers from United States of America, Canada and Japan. Contacts made with “Exportadora San Vicente”
Was your farm affected by the Coffee Rust? YES X NO
What activities do you to mitigate/control the fungus? Application of fungicides.
Do you have any other problems in your farm? Lack of human resources.
*Optional: Would you share with us what are your dreams/goals/objectives?
Maintain a good quality of coffee.
What is the secret for winning this competition (describe the preparation process of the competing lot)?
I am not interested in quantity I am interested in quality. I don’t have any special secret, the Santa. Bárbara’s soil provides to our coffee an exceptional and exotic flavor, we just make a proper process to improve quality, pickers are very meticulous in just cut the ripe cherry. Wet milling is implemented “on time”, and the beans are dried in patios and in mechanical dryers; then those are stored in “Grain-Pro” bags to a 10.5% of humidity. We cup the coffee beans separately, in that way we know how to prepare the lots.
How does it feel to be a winner of the Cup of Excellence?
I feel motivated, fortunate and with the desire to continue participating in other competitions, and to improve my farm’s production and it also helps improve my workers’ living conditions by giving them a good salary for the work they do in maintenance, harvesting and the milling process.
What is your opinion of the Cup of Excellence?
I am personally motivated to get involved because I am part of a coffee family. It is a good opportunity for the growers to participate in the international market, always with the desire to keep participating in future competitions, besides being beneficial for the grower, we get to know the coffee’s qualities and the best is that it helps us financially.
What has been your experience in the Cup of Excellence?
In San Vicente Coffee Exporters we work directly with the producers who participate in COE. Personally is my fifth time as a COE participant, I got the seventh place in this competition in 2013 and 2017, 14th place in 2014 and 19th in 2015.
|Farm Name||La Colmena|
|Farmer/Rep.||Angel Arturo Paz Ramirez|
|Aroma/Flavor||blueberry, marzipan, tropical fruit, lychee, honey, prune|
|Acidity||crisp, tartaric, malic, kumquat|
|Other||silky mouthfeel, sugarcane|
|Auction Lot Size (lbs.)||726|