Conservation and environmental characteristics (mountains, ecological reserves, flora, fauna, etc...) The farm is located in the Cordillera de Montecillos, surrounded by vegetation such as; sweetgum trees, pine and Inga. Animals to be found: armadillos, gophers, squirrels, tepezcuinte and agoutis; diversity of birds such as birds and pigeons. Indigenous communities or associations: The population belongs to the Lenca ethnic group. Historical contribution of the region: At first coffee was cultivated in high areas of standard height at the municipality of Santiago, La Paz. Since the 80s it has been cultivated in strictly high areas, such as the area El Comun, identified as one of the best to produce good quality coffee due to its excellent climatic conditions and the altitude of the area, being confirmed through its participation in the competitions of Cups of Excellence. Harvesting practices: A conventional coffee practice is done with a nutritional plan conducted with ground analysis and under shade crop, manual weed control (Cuma), tissue management (selective pruning) and shade regulation. The production process begins with repelling and scavenging, manual weed control, tissue management (selective pruning), fertilized on the recommendation of the ground analysis, being applied in a granular form in the month of June and the other in August, cultural control of pests and diseases, preparation of the mills structures, preparation for the harvest of the coffee fruit, supervision of the coffee cutting, monitoring of wet and dry milling process until its storage. For pest control an integrated management plan is implemented, mainly cultural practices such as: pruning of coffee trees, weed control, shade regulation, scavenging, repelling, planting new plants where there has been loss and the use of crafts traps for the control of beetle. For shade, permanent plants are used such as the Ingas species, and temporary Musaceae and fruit trees (avocado). Harvesting is done collectively, with local hand labor, cutting only the very red coffee and immediately starting the milling process. The collection starts in the month of December and ending in late April. The coffee is received from the cutters in cans for measurement. To transport the fruits to the mill the cutters transport the coffee in polyethylene bags to a fruit stack receiver on the farm. After this, its transported in a double traction vehicle to the wet mill. Pulping starts on an average of 6 hours into the cutting of the coffee fruit. The pulping is done dry in a vertical cylinder pulper and deposited in a fermentation basin. The pulper is in good condition. The water used to clean the coffee is crystal clear coming from a clean stream, stored in a concrete basin, thus making it an efficient use of it. The fermentation process is done in the concrete fermentation basin for an average time of 24 hours. All coffee is dried in a cement patio. Coffee is carried from the wet mill located in El Comun to the house in Santiago (10 km away) where it is immediately dried, taking an average of 3 days drying. Since starting the farm: Cultivating coffee is a tradition on his fathers side. With his own efforts (savings), he started it with one Mz. and eventually buying and cultivating more land. He then purchased a coffee farm, 15.4 Hectares, in April 2005 through the friendship of the owner of the farm with his wife. He has been cultivating this aromatic bean for 19 years, doing it with all the enthusiasm he feels for the crop. Details of his family: Name of spouse: Doris Nelia Turcios Benitez Name of children: Doris Aleth Vallecillo Turcios Wanda Zurama Vallecillo Turcios Amado Jorge A. Vallecillo Turcios Daniel Odair Vallecillo Turcios What do you think is the secret of your success? Putting all the technical knowledge received from IHCAFE and especially from Ing. Johnny Castillo, zone extensionist, in managing both the agricultural farm and the coffee mill. Also in training the field staff of both the fruit collection as the one from the mill. To be personally involved in every stage of the coffee process, in addition to the special height conditions of the area where my farm is. How does it feel to be a winner in the Cup of Excellence? I am very happy and glad that all my efforts to preserve the quality of coffee produced on my farm have received recognition by obtaining seventh place at the Cup of Excellence 2011, and very thankful for the technical and logistical support IHCAFE has given me during the competition.
His experience in the Cup of Excellence:
I have participated in five Cups of Excellence, achieving rank in the last three.
|Farm Name||El Aguacatal|
|Farmer/Rep.||Jorge Alberto Vallecillos|
|Size (30kg boxes)||36|
|Aroma/Flavor||blueberry, plum, blackberries, cherry, raspberry, juicy, green apple, passion fruit, floral, panela, dark chocolate, bitter chocolate|
|Acidity||bright, crisp, malic, citric|
|Other||full body, creamy, multi-dimensional, structured, silky mouthfeel|
|Processing system||Wet Process|
|Coffee Growing Area||7|
|Auction Lot Size (lbs.)||2376|
|High bidders||Verve Coffee Roasters and Olympia Coffee Roasting|