ECOM Japan for NOZY COFFEE
Finca la lomita began in the year 1900. There are trees that prove that they are more than 140 years old in our orchard, and they still produce coffee normally. Before 1980 the coffee was harvested and put in the sun to dry, once dried it was put in a hand mill to remove the husk, it was browned in pans and then ground in the metate or in the mill so that it was ready for consumption. and a part of the green coffee was taken to Tejupilco to the local market to be sold. It was in the year 1980 where a manual pulper was obtained for the first time, thus facilitating the work a little. In 1990, Mr. Marcelino Barrueta Rodríguez became interested in planting more coffee, and managing and maintaining the already existing orchard and thus increasing the area, because he observed that coffee grew very well in that area, and he began to discover a little more about coffee, he was curious to know more about machinery used for the coffee process, and to investigate everything about coffee handling, he began to visit different farms in Veracruz, Chiapas, Puebla, among other places, and in turn attending and being invited to coffee growers congresses. In 1996, a mortiser or thresher was obtained, a roaster of approximately 15 kilograms and a grinder, they began to process the coffee, and thus increasing their sales locally, thus it remained until 2015, where Mr. Marcelino Barrueta Rodríguez, leaves In charge of his son Marcelino Barrueta Avilés, also interested in coffee, he began to visit Chapingo, Huatusco, for a better management of the already existing orchards, both in agronomy, harvesting and processing. In 2018, coffee shops in Toluca visited our orchards, where they bought us coffee beans, and they began to work on it, and they saw that our coffee had potential, our expectations rose since they told us that we had excellent coffee quality, so We were interested in specialty coffee, where to learn how to handle specialty coffee, different courses were taken, such as selective harvesting, fermentation management, and drying. With these courses, we already had better coffee and it was sent to the roasting houses in Toluca, in which they made a profile. And so we, day by day, looking for how to improve coffee and seeing that we already had excellent quality coffee, decided in 2022 to participate in the Cup of Excellence contest, thus obtaining 14th place. In the farm we are at alttitude of 2,100 meters above sea level, latitude 19.035862,-99.974300, at 35 kilometers from the volcano area Nevado de Toluca. cultivate typica and caturra varieties. The natural shade is given by cedar and avocado. We do composts and terraces as activities to conserve the soil; we have Micro batch experience; we do harvest only ripe fruits, using a refractometer. Our harvest peak is march. Our coffee fermentation process is done in drums making sure they are clean. We verify the correct calibration of all equipment we use. For drying we use raisen beds, monitoring the temperature and humidity of the grain. As storage activities, we store the coffee in grainpro bags and jute sacks in a room with pallets.