Extreberto initiated cultivating coffee in the year of 2001, he worked very hard for several years as hand labor in other coffee farms until he had enough to buy the land, he also has a tough job producing since there’s no road to get to his farm, in spite all this efforts, and maybe as a reward for all his work and dedication he won second place in the CoE 2006. He works and lives of his coffee land and production.
Due to the farm’s altitude he has minimum plague or pest problems but he always take samples for prevention. His harvest starts in February until June sometimes, a lot of walking need to be done in order to collect the harvest collecting only the red cherries. Then he moves his crop with horses to the wet mill, located his son’s farm, where he pulps the coffee in a 4 stream pulper, gasoline engine propelled, in good condition. Using the least water possible from a protected water source that come directly from the mountain to a protected tank. His fermentations are done in cement tanks for an average of 12 hours, depending on weather and moisture conditions.
The coffee is washed and taken into cement patios to dry, this is done in the exporter’s patios. It takes Extreberto at least 45 minutes to transport in pickup truck, his coffee to the nearest facility or exporter. He says his success lays in picking only the red cherries, remodeling of his wet mill, giving the coffee a good wash on time after fermenting. He and his family and workers are aware of the protection of the environment and give the proper process to pulp and residue waters. They also plant wood producing trees.
|Farm Name||Cielito Lindo|
|Farmer/Rep.||Extreberto Caceres Gutierrez|
|Aroma/Flavor||Blackberries, caramel, butterscotch, strawberry, peach, molasses, violet flower, green tea, sweet spice, Muscat|
|Acidity||Elegant, bright, malic, peach juice acidity, grapefruit, transparent|
|Other||Peppery dry fragrance, creamy mouthfeel, nougat, lingering sweetness, mango, vanilla|
|Coffee Growing Area||3 mzns|