89.68

History

Mr. Grau was born in Pozo Negro, a small town in the Department of La Paz. He is a small Coffee farmer and started taking care of the farm when 12 years ago when his dad passed it to him. Wilmer is a dedicated producer and has always stand out as an excellent Coffee farmer. Quality Practices Coffee is processed through the traditional method, which consist of wet milling and dry in 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 shade grown and he uses artisan traps for pest control.  Fertilization Nitrogen, phosphorus and Potassium 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 Wilmer 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: 82 Bags
Soil type: Muddy Franc
Annual precipitation: 1,625
Shade Trees Species: Guama, Liquidambar and Musaceas
Water Source: Natural water sources from the farm
Number of Permanent Employees: 1
Number of Temporary Employees: 20 - 30