La Represa - Honduras 2007 Verified listing

La Represa HistoryThis producer lives in the village of Mataras, it is located 10 km from the municipality of Caiquin, department of Lempira, like producer of coffee taken care of by the IHCAFE, motivated him so that he participated in the Project of the Cup of the Excellence in La Cosecha 2006-2007. 5 years ago his father gave him 5 earth apples and saw that there were conditions to cultivate this aromatic grain he cultivated 3 mz more in 2003 and today he has 3 mz. Quality PracticesThe Harvest is done by qualified manual labor, neighbors and family members taught to cut the grain only on its optimum ripening point.

Environmental Care

There is a vast forest overflowing with different species of trees such as lesquin, Zapotillo, pine, rivet, isgual, cedar and other wide leaf species. There are many wild animals. Within the animal species there can be seen: deer, rabbits, wild cats, armadillos, pisote, tepezcuincle, guatusas, and tacuazin. There are also many types of birds such as: gualchocas, lion bird, guarda barrancos , codornizes and others. Coffee Process InformationFertilization: In order to supply the nutricional necessities of the plant he has made the decision to apply formulates 18-6-12-4-0,2 once per year.
Disease and Pest Control: A cuma is used and also a long machete. For reel control it makes pepena and it repels coffee of the ground and the plant and traps for capture of the same oneHarvesting: It is done using a traditional machine of horizontal cylinder, moved by motor, 2 to 3 hours after the coffee has been cut, a classifier is used to stop any other material stranger to the grain from passing. With the climatic conditions of the zone, the process of fermentation of the grain oscillates between 14-17 hours being left in its natural form in cement sink.
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 made immediately after the washing process is done, he dries it first in the patio of its property and later he uses solar dryer for 4 to 6 days.

Other Statistics:

Annual Production: 30 bags
Coffee varieties: IHCAFE-90
Type of Soil: Franc
Average Annual Rainfall: 2,000 mm
Type of Shade: Ingas, cedro, Guama
Water Source: Natural Water sources from the farm
Permanent Employees: 1
Temporary Employees: 10