Marco Antonio has been farming coffee from 28 years. He is father of 4 children and his wife is always besides him helping with the labors for coffee care. three of his children graduated from high school and the last one is in high school; everyone helps in the coffee activities. Besides it diversifies his production with some poultry and livestock. Quality Practices Mr. Landaverde is very careful when milling his coffee. His well trained people just picks the ripe fruits then after a grain checking is done to assure the quality of the coffee. The pulping process is done dry and the washing in fermentation tanks. After, the coffee is passed through the selection canal in which high, medium quality grains are classified. The dry process is done by distributing the coffee over mesh grill infrastructure, cement platforms and other solar dryers. Storage conditions are optimal, temperature is constantly monitored and the packing bags are new and made of nylon.
This Coffee is shade grown and the water coming from the wet mill is treated in waste water tanks to reduce pollution on the soils and water bodies. Produces bio-fertilizer by using Californian earthworm ( Eisenia foetida ). Fertilization Bio-fertilizers produced in the same farm are the mostly used. when necessary supplements of Nitrogen, Phosphorus and potassium are applied. Disease and Pest Control Cultural practices and biological control when necessary Harvesting Handpicking of ripe grains of Coffee begins in January and finish in March. This task is performed by skillful men and woman. Pulping and Fermentation Marco Antonio has his own pulping machine and three fermentation tanks with classification canals for best separation of coffee types. Drying Marco Antonio dry his Coffee over cement platforms or mesh grill infrastructure in his farm.
Annual Production: 437 Bags
Soil type: Clay loam
Annual precipitation: N/A
Shade Trees Species: Guama, Liquidambar, Citrus Guajiniquel and Musaceas
Water Source: Natural water sources from the farm
Number of Permanent Employees: 1
Number of Temporary Employees: 10 – 20
|Farmer/Rep.||Marco Antonio Landaverde Duarte|
|Size (30kg boxes)||27|
|Processing system||Wet Process|
|Coffee Growing Area||15.4|
|High bidders||MOCCA kaffebar & brenneri, Norway and De Eenhoorn koffie en thee, The Netherlands|