San Pablo - Honduras 2005 Verified listing

Histroy In 1883 Mr. Pablo Paz started his coffee plantation on the beautiful hills of his native town, San Jose de Colinas. With hard labor put together one of the finest coffee farms of the area. But the greatest success was that he left to his beloved son, Mr. Jose Paz, better known as "Don Chepe" who not only kept the farm growing but he achieved one of the best coffees of the SHG of the country. Today, 122 years later are the sons and great sons of "Don Chepe" the ones carry out this precious coffee tradition, applying the best organic resources available, along with a very ancient wet mill process and patio drying assuring to keep intact the great flavour of this special coffee. Here at "Agricola San Pablo" we are honored to present to you our coffee "Don Chepe" 100% mountain pure, that honor these two great men, who not only left their passion for coffee but transmitted to generations their kindred spirit. Quality Practices The coffee is processed under traditional methods using his own miller, it is dry using a cement platform located in the farm patio.

Environmental Care

To protect the environment Mr. Paz has built ponds to treat the waste water coming from the wet milling. The pulp is treated with earthworm to produce organic fertilizer. Chemical pesticides are not used. Fertilization Fertilization is done with bio-fertilizer coming from treating the Coffee pulp with the Californian earthworm ( Eisenia foetida). Twice at year supplements of Nitrogen, Phosphorus and Potassium are applied. Disease and Pest Control For pest control cultural practices and biological components are used. No chemical pesticides are applied. Harvesting Handpicking of ripe grains of Coffee begins in January and finish in April. This task is performed by skillful men and woman. Pulping and Fermentation Mr. Paz has a optimum infrastructure for processing coffee: an ecological wet mill, fermentation tanks an a pulping machine. In the classification canals he separates the high and medium quality coffee.

Other Statistics:

Annual Production: 428 bags
Soil type: Silt Clay   
Annual precipitation: 1,600
Shade Trees Species: Guama, Guajiniquel, wood species and Musaceas
Water Source: Natural water sources from the farm
Number of Permanent Employees: 10
Number of Temporary Employees: 40 - 50