El Carmen - Guatemala 2013 Verified listing

Overview:

The coffee farm is located in Acatenango, Chimaltenango and produces SHB high quality coffee. The estimated production of the farm are 3200 parchment coffee sacks.

Process:

On the farm El Carmen the coffee cherries are handpicked and taken to the wet mill. During the wet milling process the coffee cherry is depulped and the remaining seeds are stored for fermentation. Then the seeds are washed in running water and set out to sundry on concrete patios.

In the General File of Central America the documents that originate the farm El Carmen are found, awarded to Gregorio Sandoval in 1881, the farm was located at the time in San Antonio Nejapa in Chimaltenango. However, in October 1934 by Government Antonio Nejapa was annexed to Acatenango.

In 1910 Mateo Mejia Monzón becomes owner of the farm El Carmen, which in the time was devoted to livestock.  However, Mateo decides to venture into the coffee production.

Later in the year 1930 Mateo´s son José María Mejía Mazariegos, continued expanding the coffee plantation.  Because of the excellent quality of the coffee José María Mejía achieved several awards by the National Coffee Association.

Beginning in 1980, Juan José Mejía García, who is part of the third generation of the family has continued with the tradition of the coffee production up until today.

As for marketing, because of its coffee quality the farm El Carmen has opened up opportunities in the international market, engaging sustainable production without affecting the natural environment.

The farm has been certified with several badges recognized internationally such as Rainforest Alliance and Starbucks certifications.

Geographic characteristics:

Location: Chimaltenango, Acatenango

Area: 71.11ha

Altitude range: 5000 - 7000 feet

Type of soil and predominant element: Loamy-Sandy

Shade trees: Gravilea

Climatic characteristics:

Average temperature: 13°C

Annual rainfall: 1700 mm

Relative humidity: 70%

Coffee production characteristics:

Harvest season: December to March

Drying process: Sun

Mill: Wet

Annual production: 1760 (69-Kg bags)

Certifications: Rainforest Alliance / Starbucks / C.A.F.E. Practices

Important facts:

- Nature Reserves

Natural and artificial forests INAB

- Coffee Tour

The farm has several trails for visitors attending coffee buyers are accompanied by Sertinsa.

- Social Projects

Different activities were implemented to strengthen environmental education and health of workers, as activities are undertaken to improve waste management. Besides it has been planned to activate a health center in the farm.

- Diversification activities

The estate produces only high-quality coffee.