87.68

Describe the history of your Farm: Your traditions? Has had his farm since 1991, obtained through inheritance 1 Mz and bought 7 Mz. Family generations? Have traditionally been coffee farmers. Which technologies are used? 3 cleans are performed annually with pando and machete, do not apply herbicides to soil, selective tissue management is performed per plant. Describe the production process of your coffee from the ground to the cup....... How do you fertilize? When and how do you do it? A fertilization 12-24-12 is made plus urea. How do you do pest controls? There is a low incidence of pests and diseases due to the natural control that exists in the environment. What kind of shade do you use? Use Inga, anise, avocado trees, and mountain trees. When and how do you harvest the coffee? It begins in the month of January ending in June, selecting only the mature. How do you transport the fruit to the wet mill and how long does it take? Each cutter brings the fruit to the mill and it takes 10 minutes to get to the wet mill. Do you have a motor pulper and what conditions is it in? Has a 3 jets stream motor operated pulper, in good condition What type of water is used to clean the coffee? Is it clean? Is it recycled? Clean drinking water is used for washing the coffee and the water is not recycled. How long do you leave the coffee fermenting? 14 to 24 hours depending on temperature. How do you dry the coffee? Pre-drying is done in concrete patios and solar dryers to 45%, and then taken to the San Vicente Coffee Mill. How do you carry grain to the exporter or to the mill and how long does it take? In pick-up vehicle and it takes 40 minutes to reach Exportadora San Vicente. What are you doing to preserve the environment and ecology of your farm? Protecting the existing forest, not polluting the water sources, the residual waters are deposited in oxidation lagoons and the pulp, after the decomposition process, is integrated into the farm as organic fertilizer.