Finca Moreno Pedro started cultivating coffee in the year of 1980 with 1.4 hectares with the Bourbón variety, he bought the land out of his own efforts because he believed and trusted the coffee crop as a mean to success and economic revenue. He fertilizes in the months of may and June, using the technique known as half moon to the base of the tree, Pedro applies tree pruning, with selective and sanitary purposes, uses manual weed control and regulates shade up to 40% for the whole farm. Due to the farms altitude he has no plague or pest problems but he always take samples for prevention. His harvest starts in December all the way to may, collecting only the red cherries. then he moves his crop either by mule or car, depending on the weather conditions for an hour to the wet mill, where he pulps the coffee in an Eterna 3 steam pulper, in excellent condition. using the best possible water from a protected water source near by. His fermentations is done in cement tanks for and average of 12 hours, then the coffee is washed and taken into cement patios. It takes Pedro at least one hour and a half to transport by pick up truck his coffee to the nearest storaging facility or exporter. He says his success lays in good advice from experts, training to the pickers and other hand labor, an efficient milling. He and his family are well aware of the protection of the environment and give the proper process to pulp and residue waters. Due to the recently past coffee prices crisis, he has reduced the agronomical management of his farm.
|Size (30kg boxes)||13|
|City||El Cedral, Las Vegas|
|Coffee Growing Area||8.4|
|High bidders||Maruyama Coffee for Mikatajuku group, Honey Coffee, Sugi Coffee Roasting Co, and Orsir Coffee|