Nuevo Progreso HistoryIn 1994 this producer realized that he had great conditions to cultivate coffee and initiated seeding 0,25 blocks of coffee, today he has 6 Blocks. He also cultivates basic crops such as beans, corn, and vegetables to sustain his family. His coffee commercializes through intermediaries and exporters. The property this located in the northern part of this municipality, these communities belong to the Lenca ethnic group.

Environmental Care

In this zone there exists a diversity of latifoliado and coniferous forests such as lesquin, izgual, with, guamo and other species of wide leaf; his home is surrounded with gorgeous, ornamental flowers. There are different wild animal species surrounding the place, turning the property in a great place to live and in a biological corridor at the same time. Coffee Process InformationFertilization: During the last few years no chemical fertilization has been done. Bio-fertilizers produced in the same farm are the only ones used.
Disease and Pest Control: Cultural practices and biological control when necessaryHarvesting: It is done by a qualified manual labor taught to cut the grain only when it is reddish and on its optimum ripening point.
Pulp and Fermentation: It is done by a traditional machine of horizontal cylinder well calibrated; moved by a 3,5 H.p motor, using a classifier in the bib of the machine. With the altitude of the zone and climatological changes, this fermentation process oscillates between 10 - 14 hours, being done naturally on cement sink.
Drying: It is done immediately after the washing process is finished, in the cement patio and classified until it obtains the required dried optimal point, in 4 - 6 days

Other Statistics:

Annual Production: 30 bags
Coffee varieties: Catuai
Type of Soil: Franc
Average Annual Rainfall: 1,900 mm
Type of Shade: Guama, Liquidambar, Guajiniquel and Musaceas
Water Source: Natural Water sources from the farm
Permanent Employees: 1
Temporary Employees: 8