El Ocote - Honduras 2018 Verified listing

Department: Santa Barbara
Municipality: Santa Barbara Town: El Dorado
Total Farm Area: 20 Area of the Farm with Coffee: 20
Altitude (masl):_1350_
Variety in the farm: Catuaí , Parainem and Pacas
Certifications: N/A
Total Annual Coffee Production (Green Coffee bags 46kg): 450 bags
Farmer Information *
Name: Pedro Sagastume Enamorado
Age: 61 years Civil status: Married
Phone No.: (504) 9897-4222 Cellphone: (504) 9805-7052
Generation of Farmer in Family : 3rd Generation
Family Information
Spouse Name Blanca Areli Enamorado
Name of sons/daughters Age:
Beri Solemi Sagastume Enamorado 32 years
Ledin Yulis Sagastume Enamorado 30 years
Heyvin Sagastume Enamorado 28 years
Yetsin Sagastume Enamorado 27 yeras

Participating Lot Information
Lot Size (46kg bags): 23 bags
Characteristics
Altitude of the Farm: * 1350 masl
Certifications:* None

Variety of Coffee participating: Parainema
Type of Shade Trees: Inga, Oranges
Harvest Period: 6 months
Age of the Farm: 5 years
Drying method: * Solar and patios
Milling Process: * Washed
Origin of Water Used on the Milling Process: Well and spring water

Other Important Information
Briefly describe how you started working with coffee:
Started planting coffee in the year 1982 with less than 1 hectare of bourbon coffee, every year he has been expanding his farm until now, where he has 20 hectares.
What did you do to make the coffee participating be special?
Good agricultural practices in the farm.
What have you done to improve the quality of your coffee?
Harvest: Ripe cherry only.
Wet Milling: Three fermentation tanks.
Dry Milling: Solar drier.
Do you own milling equipment in your farm? Yes
Three fermentation tanks, patios and solar driers.
How do you transport your coffee? Own vehicle
How do you normally commercialize your coffee? The coffee is sold to “Exportadora San Vicente”
Do you do any special activity to help preserve the soil in your farm?
Use of shade trees, contour plowing and application of the coffee pulp back in the soil. Use of living barriers.

Have you participated in Cup of Excellence before? Yes
How many times? 1 year
Did you qualify for the International Week? NO
Do you have any previous experience on preparing micro-lots? YES
Do you periodically evaluate your coffee quality? YES
If your answer was YES, briefly describe how you evaluate your coffee quality.
I send the coffee samples for cupping to “Exportadora San Vicente”.
Have you ever done contracts with International Coffee buyers? YES
Was your farm affected by the Coffee Rust? YES
What activities do you to mitigate/control the fungus? Good plant nutrition and application of fungicides 3 times a year.
Do you have any other problems in your farm? Lack of human resource.

*Optional: Would you share with us what are your dreams/goals/objectives?
Improve my coffee profile, increase the coffee production and reach the online auction.