Florencia - Honduras 2011 Verified listing

Describe the history of your Farm: Your traditions? The property is a heritage and began working it at age 18. Family generations? My parents and my brothers have been dedicated to coffee harvesting from an early age. Which technologies are used? Family mill, 3 clean runs a year, with machete, shade regulation and a selective healthy coffee pruning. Describe the production process of your coffee from the ground to the cup....... How do you fertilize? When and how do you do it? We fertilize the farm with Nutricafe and it’s fertilized in June, the farm is kept clean. How do you do pest controls? There is very little pest, nothing is applied. What kind of shade do you use? Inga and Musaceae. When and how do you harvest the coffee? In December we begin the first cut and it ends in April, we just cut the ripe grain. How do you transport the fruit to the wet mill and how long does it take? The cutters carry the fruits to the coffee mill and they take 10 minutes. Do you have a motor pulper and what conditions is it in? We have a motor pulper and it is in good condition. What type of water is used to clean the coffee? Is it clean? Is it recycled? We use clean water, it’s not recycled. How long do you leave the coffee fermenting? Depends on the climate’s temperature, max. 30 hours. How do you dry the coffee? We do not dry the coffee in our mill; it is transferred to the San Vicente mill after washing. How do you carry grain to the exporter or to the mill and how long does it take? In vehicles and it takes 1 hour to reach Exportadora San Vicente. What are you doing to preserve the environment and ecology of your farm? The residual waters are treated and the coffee pulp is used as compost, which has been left to decompose for a time and is later applied on the farm.