The farm is located in the location of Agricola y Ganadera Baltazar R. Leyva Mancilla. The Current ecological factors are temperature from 16° C - 28° C, average rainfall of 1850 ml., annual, effective insolation of 10 hours per day, clay loam with sufficient organic matter, 5.5 to 6.5 ph range. Type of crop combined between the Rustican, with mountain shade (endemic trees of the Ingas species region, such as the cajinicuil; as well as there are zicua, grinder, oak, capulín trees among others; at the same time the type of cultivation is considered within the so-called Traditional Polyculture, with fruit trees (sweet lemon, grapefruit, banana, sapote and cocoa) introduced to complement the family diet; In addition, it is the habitat of a great variety of wild animals such as jaguar, badger, deer, pheasant, toucan, chachalacas, pigeons and rattlesnake among others; in addition to the entire surface of the farm it serves as a habitat for domestic poultry owned by the farmer. In this farm the Manual of Good Agricultural Practices (GAP) and Process (BPP), Specialty Coffee production activities begin with the identification and monitoring of seed donor mother plants; followed by the establishment of seedlings and nurseries in where the plant develops until it presents two pairs of cross, and then takes it to the sowing to the final place (renewal of coffee plantations) with planting line with contour and contour curves; the sowing of the Bourbon variety is 2,500 coffee trees per hectare; young plants with high productive potential remain throughout the surface. To maintain the phytosanitary status of the plant, manual and ethological control is carried out for the case of the coffee bean borer. To control soil erosion, dead barriers are established with wood remains as a result of shading regulation; For greater and better water uptake and to maintain humidity for a longer time, individual terraces are built in each coffee tree. In all the activities described, family labor is used where there is no hiring of day laborers. The coffee activity on this farm is based on the experience that has been acquired in practice since 1975, always looking for innovation in the crop to make it more competitive and profitable despite having many external factors such as low prices mainly and internal factors such as difficult access to the farm, 5 hours from the national highway, constituting a dirt road in poor physical condition. It was until 2011 that through the coffee magazine edited by Amecafe that the initiative arose to enter the "Production of Specialty Coffees", managing Technical Assistance and Training to carry out the quality project; Since then, satisfactory results have been obtained and progress has been made in positioning the quality of the aromatic in the national and international market; This has generated a culture of coexistence with the environment where coffee is produced, harmony with biotic factors and the rational use of abiotic resources are promoted, since this has implied carrying out sustainable practices. The wet process to obtain different types of coffee, such as "Natural Specialty" and / or Natural Honey begins with the selective harvesting of ripe, healthy cherries with a maximum reading of brix degrees (+ 30 ° Brix); after cutting the fruit is washed in the siphon or tank; It is immediately taken to the draining stage, after which the anaerobic fermentation of the cherry begins for 3 days, remaining in 200-liter drums, where the temperature is controlled and the optimum pH is verified; At the end of the fermentation, the grain is taken to the controlled drying stage in semi-shade in ecological beds; In all stages of the production process, the safety of the product is maintained and its quality is maximized.

Farm Information
  • Farm Name
    San Miguel
  • Farmer
    Ma. Guadalupe Gomez Anzo
  • Altitude
    1270 m
  • Farm Size
    5.17 ha
  • Score
  • Rank
Lot Information
  • Year
  • Processing System
  • Variety
  • Overall
    Balance, Clean
  • Aroma / Flavor
    Brown Sugar (3), Caramel (3), Floral (2), Lemon (2), Red Apple (2), Stone Fruit (2), Apple, Apricot, Black Tea, Candy, Cane sugar, Caramelized, Citrus Fruit, Cranberry, Honey, Jasmine, Lemon & Lime, Lime, Milk Chocolate, Orange, Peach, Pear, Red Currant, Roasted Hazelnut, Sweet & Sugary, Vanilla
  • Acidity
    Malic Acid (3), Bright (2), Citric Acid, Cranberry, Lemon, Lime, Red Apple

Zihuatanejo De Azueta, Guerrero


Cup of Excellence