Chimichales 2017 - Honduras 2017 Verified listing

ALEXIS HERNÁNDEZ MEJÍA

LOT# 11

Farm: Chimichales

Farmer: Alexis Hernández Mejía

Farm’s name and location:

Chimichales farm is located in Cerreto community in the municipality of Concepción del Sur, Department of Santa Bárbara. It has an altitude of 1450 meters above sea level and is located 20 km from the Santa Bárbara city.

What is your farm’s history? Is your farm a family unit? How long has it belonged to your family? How many members make up your family?

I work in the El Mochito mine in Las Vegas, Santa Barbara. I always wanted to have my own coffee farm because I have been involved in the coffee production my whole life in my father's farm, He taught how to plant and produce coffee. So, with my saves I bought a land plot and I planted coffee and thanks God now my dream came true. Coffee is very important for us and will be my children patrimony. Now I have 2 hectares of coffee.

How many persons work in your farm, family members, permanent employees and temporary employees?

During the week and while I am working, my brother is in charge to make the activities in the farm, and weekends I work whit him in the farm. For the harvest I hire 15 people to pick the cherries.

What natural resources conservation practices do you follow in the farm?

I have water springs in my farm and I have planted trees around them for protection.

What is the shade percentage and the varieties found in your farm?

I just planted Guama trees in my farm as shade.

What type of fertilization process and rust control do you use in your farm?

I fertilize twice a year with a combination of Urea and 12-24-12. I have coffee rust control program and I alternate between Alto 100 and Amistar Extra twice a year.

What type of management do you use in your farm (traditional, semi-technical, technical?)

The management of the farm is semi-technical because I use chemical fertilizers in low quantities.

Are you part of an association or cooperative?

No, I am an individual farmer.

What is the secret for winning this competition (describe the preparation process of the competing lot)?

I choose the variety Catuai because has a good quality for the altitude and the soil conditions. Besides I am very meticulous in the harvest, just ripe cherries are picked, the wet milling is done the same day and we make a fermentation process for 15 hours, after that we wash the coffee with clean water and then we dry the coffee in solar driers for about 15 – 18 days.

How does it feel to be a winner of the Cup of Excellence?

I am happy and excited to be a winner and I'm looking forward to continue participating.

Who prepares your coffee for exportation? (Explain how you sell it and to whom)

It is my first time exporting my coffe.

What is your opinion of the Cup of Excellence?

COE is a good event that helps to Coffee farmers to sell their coffees a good Price.

What has been your experience in the Cup of Excellence?

The property’s characteristics:

The coffee’s characteristics in the Cup of Excellence: