84.85

Describe the history of your Farm: Your traditions? He has had his farm since the year 2000, inherited the land from his parents. Family generations? Have traditionally been coffee farmers for 3 generations. Which technologies are used? Three clean runs a year, selective managing of the tissue of trees or of the lost tree parts. Describe the production process of your coffee from the ground to the cup....... How do you fertilize? When and how do you do it? Fertilizes with Nutricafe formula 18-3-18, applying it in the month of July at 3 ounces per plant. How do you do pest controls? Rarely performs pest and disease control due to the low incidence of them. What kind of shade do you use? Inga is used which is the best shade. There are also several other species of mountain trees. When and how do you harvest the coffee? Start in January to May, just cutting the ripe red coffee and the cut is monitored. How do you transport the fruit to the wet mill and how long does it take? The cutters move the fruit to the mill that is within the estate and it takes them 5 minutes. Do you have a motor pulper and what conditions is it in? Has a 3 jet pulper powered by a gasoline engine and it is in good condition. What type of water is used to clean the coffee? Is it clean? Is it recycled? We use clean water, it is not recycled. How long do you leave the coffee fermenting? It takes for the fermentation of coffee 14 hours on hot days and 28 hours on cold days. How do you dry the coffee? It is transported wet to the San Vicente Mill because there is no patio or solar dryer. How do you carry grain to the exporter or to the mill and how long does it take? In Vehicle, it takes 50 minutes from the farm to the San Vicente Mill in Pena Blanca. What are you doing to preserve the environment and ecology of your farm? The existing forest is taken care of, coffee pulp is used as organic fertilizer and applied; and the residual water is treated by the farm in oxidation lagoons.