Mr. Baquedano was born in 1947 in the Municipality of Apacilagua , department of Choluteca. In 1969 he moved to the city of Catacamas , Olancho, since then he has been farming Coffee and specially focusing on the improvement of the processing method in order to get the best out of his Coffee farm. Quality Practices The coffee is processed under traditional methods, Mr. Baquedano uses a regular miller and the drying process is done by using a mesh grill and a cement platform located in his farm. He uses no chemical pesticides in his farm in order to no disturb the ecosystem especially because his farm is located within the Sierra de Agalta National Park.
This Coffee is shade grown and the environmental care is an important topic Mr Baquedano takes care due to keep the environmental balance in the National Park Sierra de Agalta in which his farm is located. Fertilization Fertilization is done with bio-fertilizer coming from the Coffee pulp and the use of the California earthworm ( Eisenia foetida ). Spraying of organic fertilizer is also done during the year. Disease and Pest Control Cultural practices and biological control when necessary Harvesting Handpicking of ripe grains of Coffee begins in January and finish in May. This task is performed by skillful men and Woman. Pulping and Fermentation Wenceslao has his own pulping machine and personally takes care of both, the pulping and fermentation process. Drying Usually Wenceslao dry his Coffee over cement platforms or mesh grill based infrastructure at the COCAOL cooperative.
Annual Production: 133 bags
Soil type: Clay loam
Annual precipitation: 1,550 mm
Shade Trees Species: Guama, Guajiniquel and Musaceas
Water Source: Natural water sources from the farm
Number of Permanent Employees: 1
Number of Temporary Employees: 10 - 15
Farm NameEl Quetzal
Processing SystemWet Process