88.20

Farm

Information: When he arrived to the Marcala region in 1992, he settled in La Piedrona and Dulce Nombre de Jesus area, were he discovered appropriate conditions for growing coffee, such as soil, climate, water, etc…. This is how with his life savings he bought some established coffee farms, that were in need of improvement and other land that was not planted. This is the starting point of his coffee farms today. Married with Marysabel Caballero, who is also dedicated to coffee growing, they’ve joined their forces along with their kids to grow the aromatic bean. PRODUCTION AREACurrently they have a coffee growing area of approximately 28 Hectares, some in production and others still developing, primarily about 90% is CATUAI variety, although some areas have Bourbón variety planted. The areas are located between 1450 and 1680 MASL and they are under shade. FARM MANAGEMENTIn the coffee growing land, most of the recommended practices for optimum production are taken. That is we do weed control, two to three times a year, depending on how much weed there is. We fertilize chemically 3 times a year and once a year with organic fertilizers. We do sanitary trims depending on the area status and do shade regulation to optimize the entry of air and sun, also foliar treatment. WET MILLWe have a wet mill with its areas for coffee cherry processing, the fermentation which is done using a depulper to remove part of the pulp and the other part is removed in fermentation tanks, washing area, channels separation of buoyant beans and a drying area consisting of cement patios, and if climate conditions don’t allow it, we use Guardiola type dryers. STORAGEWe have conditioned storage areas to keep the coffee until it is needed to transport to dry mil for final preparation.