El Campo Miguel started his farm in the year of 1994, out of his own efforts, even so he inherited the land from his father,Mr. Daniel Moreno, He works and lives of his coffee land and production. This farm has been worked personally and is the economic source, for his family of seven members, he has 3 permanent employees and 40 temporary during harvest. Miguel fertilizes twice a , in the months of may and June, during the rainy season, using the technique know as half moon at the base of the tree. He does his farms weed control by hand, applies tree pruning, with selective and sanitary purposes, also regulates shade. He does a very active sampling for plagues and pest, even if he does not have any at the farm, jus as a precaution. His harvest starts in January until June sometimes, collecting only the red cherries. then he moves his crop in a pick up truck, 15 minutes, to the wet mill, . Using the less water possible from a protected water source community owned. His fermentations are done in cement tanks for and average of 48 hours, depending on weather and moisture conditions. Then the coffee is washed and taken into cement patios to dry the excess water, then is taken to solar dryers, the green house type, with screen for the coffee. It takes Miguel at least 40 minutes to transport by pick up truck, his coffee to the nearest facility or exporter. He says his success lays in picking only the red cherries, always orienting the pickers to do so- being very careful with the wet milling. 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 are also planting Inga trees. Due to the recently past coffee prices crisis, he has no means to improve his crops and his techniques.
|Farm Name||El Campo|
|Farmer/Rep.||Miguel Moreno Leiva lote 2|
|Size (30kg boxes)||19|
|City||El Cedral, Las Vegas|
|Processing system||Sun , Wet Process|
|Coffee Growing Area||3.5|
|High bidders||Solberg & Hansen AS|