87.57

a)History of the farm:
The producer accomplished 5 years old as owner of the coffee farm, being an inheritance of his parents, with 3 hectares.
The topography is median equivalent to 35% slope.
b). Type of crop
It is under the shadow of a mountain; with species of endemic trees of the coffee region such as: trees of the genus Inga (cajinicuiles); Oaks, Aguacatillo (Zuelania guidona), cajel, nanchillo, capulín (Trema micrantha), among others.
c). Good farming practices
Weed control is carried out twice a year; the regulation of shade and sanitary pruning is carried out after harvest, eliminating branches of the coffee tree damaged by mishandling or by pests or diseases; In addition, deep pruning or plant recipes are performed, generating new vegetative material.
The coffee berry borer is controlled by placing 16 traps / ha., As an attractant, the two types of alcohols are mixed, such as ethanol and ethyl; and for the control of rust, copper-based products are applied in preventive order and in lower use the Alto 100, this was applied in September 2018, so there is no residuality.
The producer employs 15 day laborers every time weed control is done, doing it twice a year. d. Good Process Practices
Washed coffee
It begins with the first selective cut (applying two cuts in the harvest, obtaining only cherries at their optimum point of maturity), transferring the coffee to the back of the mule beasts, from the farm to the community in a time of 1 hour.
Immediately the coffee goes through the siphoning, pulping and aerobic fermentation reached in a time of 12 hours (depending on the weather), then it is necessary to remove the mucilage with clean water until it is completely released from the parchment, and subsequently the washed coffee, let stand in clean, cold water for 9 hours; The drying is carried out in ecological beds and inside the solar dryer, thus avoiding the contact of animals or other contamination.
In the drying process of parchment coffee, it moves constantly every half hour in hottest hours of the day (from 12 to 15 pm of the day), so that the grain quickly loses moisture.
Coffee rises and is stored when it reaches 11.5 to 12% humidity
Parchment packaging is done in plastic bags inside jute sacks, placed on wooden pallets in the region, in a place next to the house.
The labor used in the harvest stage is foreign, brought from the Mountain region (8 workers), the contracted time is 4 weeks.