Mr. Herrera was born in Guatemala , he used to work for a Guatemala n coffee exporter company when he identified the Municipality of Chinacla like one of the best sites for coffee production in Honduras . He decided to move to Honduras and bought his farm in Chinacla. Since then he has worked very hard for offering to the market every year a high quality Coffee and this can be proved in the last tree Cup of excellence competition in which he has been awarded with the third place in each every year. Quality Practices The coffee is processed by using traditional methods, he owns a pulping machine and dry the grain over cement platforms on sunny days. He uses fertilizers based on a soil analysis.
This Coffee is shade grown but in addition Mr Herrera has a 1 to 1 production system with forest, this means that for each shade grown coffee hectare he also takes care of a hectare of forest creating a special and unique agri-environmental system. Fertilization Fertilizers are applied according to a soil analysis results from which recommendations are derived. after each harvest the plant are prunes in order to stimulate the plant to a better production. Disease and Pest Control Cultural practices and biological control when necessary Harvesting Handpicking of ripe grains of Coffee begins in December and finish in April. This task is performed by skillful men and woman. Pulping and Fermentation Mr. Herrera has his own wet mill in which he does this processing task. there is a fermentation tank, a pulping machine and a selection canal where he separates the first and second quality coffee. Drying The drying of Coffee is done over cement platforms by using the sunlight.
Annual Production: N/A
Soil type: Silt loam
Annual precipitation: 1,500 mm/year
Shade Trees Species: Guama, Citrus, liquidambar and Musaceas
Water Source: Natural water sources from the farm
Number of Permanent Employees: 1
Number of Temporary Employees: N/A
|Farm Name||Las Amazonas|
|Farmer/Rep.||Ezri Moises Herrera Urizar Lote # 2|
|Size (30kg boxes)||24|
|Processing system||Wet Process|
|Coffee Growing Area||5.6|
|High bidders||Yamada Coffee for Mikatajuku Group|