86.30

History

Mr. Morales was born in Marcala, La Paz in 1978. His started plating coffee 8 years ago when his dad gave him a small piece of land. He did his elementary school at the small coffee town of Marcala, later, he went to university where he graduated from Civil engineering. Currently he works for the National Coffee Fund. Quality Practices Coffee is processed through the traditional method, which consist of wet milling and drying over cement platforms. He does cultural practices for weed control, insects control (left over fruits harvest), artisan traps and also prunings for weave renovation. His wet mill has a classification canal in which he separate the first and second quality coffee. The drying process take place on a cement platform and when ready the final grain is packed in new nylon bags and storage adequately.

Environmental Care

This Coffee is completely shade grown. Fertilization Nitrogen, phosphorus and Potassium dissolved in water are the most used fertilizers in this farm. Disease and Pest Control Cultural practices and artisan traps for the coffee berry borer (Hypothenemus hampei) are done. 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. Morales has his own pulping machine and fermentation tanks with classification canals for best separation of coffee types. Drying The drying is done over cement platforms located in his farm.

Other Statistics:

Annual Production: 108 bags
Soil type: Silt Clay
Annual precipitation: 1,600 mm
Shade Trees Species: Guama and Pepeto
Water Source: Natural water sources from the farm
Number of Permanent Employees: 1
Number of Temporary Employees: 20 - 40