Don Juan 2017 - Honduras 2017 Verified listing

JUAN ANTONIO CONTRERAS

LOT# 17

Farm: Don Juan

Farmer: JUAN ANTONIO CONTRERAS

Farm’s name and location:

Juan Antonio’s farm is located in La Leona community in the municipality of Concepcion del Sur, Department of Santa Bárbara. It has an altitude of 1750 meters above sea level.

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 began growing Coffee in 1970’s, first with a 2 hectare farm, which I eventually sold. Now I own an 18 hectare farm with varieties such Pacas, Parainema and Lempira.

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

My farm’s coffee is harvested and then transferred to my son’s mill in Peña Blanca where it is milled. I hire 20 permanent workers for all the activities and 100 pickers during the harvest.

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

Protection of trees and fauna

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

I only grow coffee under a thin shade with species like cedro, guama and avocado.

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

We fertilize twice a year based in soil analysis. Also we use compost from coffee pulp and chicken manure.

Most of the farm is of Rust resistant variety grown (Lempira), good farm management practices, less than 5% rust incidence in the susceptible varieties.

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

Are you part of an association or cooperative?

No, I am a single producer.

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

Seleccionar bien la uva zarandas para el secado, 12 – 15 dias de secado.

Perseverance and hard work and follow the recommendations of the IHCAFE technician. We have special attention in cherries recollection, all our workers are trained to pick ripe cherries. Wet milling is done de same day and we wash the coffee with clean water. Drying takes 12 – 15 days in solar driers.

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

Great, I hope to keep in participating next year.

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

Beneficio San Vicente

What is your opinion of the Cup of Excellence?

It is good way to learn about how to improve our farms for better quality coffee.

What has been your experience in the Cup of Excellence?

Very Good, this my first time participating.

The property’s characteristics:

The coffee’s characteristics in the Cup of Excellence: