Cerro Condoriri History Located at 1500 meters above sea-level, Maximos farm is planted with five hectares of catuai variety coffee. His farm is fertilized organically coffee pulp and shade is provided by Spanish Cedars and Inga trees. Quality Practices Ripe coffee cherries are harvested by hand between May and Septemeber. De-pulping is done in a mechanical de-pulper daily, immediately after harvest. The coffee is fermented for 15 hours, time in which the mucilage is separated. The coffee is manually washed with clean water coming from the slopes of the mountains. The coffee is then sun dried on raised platforms.
Type of Soil: Franc limestone
Average Annual Rainfall: 1,700 mm
Type of Shade: Inga edulis sp., Cedrella odorata Weeding: Twice per year Pruning: Sanitary and rehabilitative Production practices: Organic pest control using Bauveria bassiana, and complete harvest.
|Farm Name||Cerro Condoriri|
|Farmer/Rep.||Máximo Yapu Chuyma|
|Size (30kg boxes)||13|
|Processing system||Centralized processing, solar drying|
|Coffee Growing Area||5|
|High bidders||SUPREMO Kaffeeroesterei Unterhaching|