NAME OF THE PRODUCER: FRANCISCO JAVIER MONTIEL VALENCIA
NAME OF THE PROPERTY OR PROPERTY: FINCA HUEHUETECPAN
LOCATION: VERACRUZ STATE
MUNICIPALITY: COSAUTLAN DE CARVAJAL
VARIETIES: TYPICAS, BORBON, MUNDO NOVO, GARNICAS AND CATURRAS.
SURFACE CULTIVATED WITH COFFEE ON THE FARM: 2 HECTARES WITH THESE VARIETIES
LOT SIZE: 15.5 qq
ALTITUDE: 1350 - 1400 MNSN
CURRENT CERTIFICATIONS: NONE
HISTORY OF THE PROPERTY OR PROPERTY:
Well, I started at 13 to work with coffee, my grandfather took me to work
farm in my holidays or free time, and although it was very difficult for me to understand the importance and how complicated it is to have a farm in good condition I really love what I do, however over time I realized the reason why I had added so much effort, time and money to take care good care of the plants.
When I was almost 17 years old, I was practically in charge of 3 plots that nowadays each of those plots produce coffee. I was also in charge of processing the coffee. These activities include verify fermentation, checking the coffee, washing the canvass, washing the coffee and dry it among other details.
However, I was very passionate about coffee and I read all I could of processes, competitions, looking for alternatives and / or people that bought coffee at better prices.
I had several experiences with good and bad buyers, with my people in the farms that work with me.
I named Farm Huehuetecpan because of its proximity to the community called Huehuetecpan and it was easier for me to locate lots of coffee with that name in warehouse. It is a farm that I love so much because of its quality and its shadows and for the altitude it has. This property was the first that my dad left me in charge alone.
Nowadays Farm Hueheutecpan has given me many unforgettable moments in Cup of Excellence. The varieties that I have planted have been a challenge to keep them as healthy possible. Given that the plague or disease (ROYA) has hit me so hard in my
Farm that a year ago only produced less than 50% of its production compared to the years before that, this year improve its foliage and its production improved remarkably, however the investment in land has been very high, and it has been difficult for me to maintain it as until now.
Farm Huehuetecpan is a cold area with temperate to humid climates is an Mountainous area, something that makes me very curious that it has a lot of stone and that a lot of fruits. According to my grandfather, he told me he has strong soil. So far I have fertilized almost entirely with the same coffee pulp and very little chemical fertilizers, always trying not to lose the organic matter in my soils.
This lot that came to the final stage of the cup was a mixture of varieties of farm Huehuetecpan which was harvested and removed from the second cut, with a fresh red color and selected by hand in the first instance, had a pre-fermentation in cherry.
After I selected it by density (water tanks) I kept it afloat for three hours, with clean water, it was still being depulped in clean tanks, which fermentation the achieve reach until 45 hours at a temperature of 15 degrees from a beginning to end of the fermentation.
I washed the coffee with 4 clean waters and kept it in water for 3 more hours in water. Its drying was in shades and black meshes to 70% light, achieve slow drying by 20 days approximately everything under shade. And his selection was at hand in them zarandas.
It is stored in jute sacks for better ventilation and without humidity.
Broadly speaking these are some details of the farm and processes of the FINCA coffee
|Francisco Javier Montiel Valencia
|Cosautlan De Carvajal
|Apricot, nectar, juicy, tangerine, honey, floral, cedar, lavender, bergamot, brown sugar, peach, tropical
|Citric, soft, refined, clear, transparent
|Balanced, harmonious, consistent, improved as cooled, structured, balanced, refined, elegant
|Caturra Garnica Mundo Novo
|Auction Lot Size (lbs.)