Los Cipreces - Honduras 2005 Verified listing

History

Mrs. Caballero was born in a coffee producer family from the department of La Paz, after finishing college in the Capital of Honduras she moved to live at Marcala with her parents. There she met her husband Mr. Ezri Herrera a Guatemala n that worked in the chain of coffee. Motivated by their familiar tradition of growing coffee They both put their knowledge together and began to plant what now is one of the best coffee farms of Honduras . Currently Mrs. Caballero is a well recognized coffee producer in the country an due to the quality of her coffee her name is always in the lists of the best coffee of the region. Quality Practices Many labour practices are done in the coffee plantation during the year. Each of them are performed with special care in order to protect the beautiful environment that surrounds the farm. The coffee is processed by using traditional methods, she owns a pulping machine and dry the grain over cement platforms by using the heat of sunrays. She fertilize according to soil analysis results to give the plant just the nutrients that it needs and keep the soils and water bodies free of pollution.

Environmental Care

This Coffee is shade grown but in addition Mrs Caballero has a 1 to 1 production system with forest, this means that for each shade grown coffee hectare she also takes care of a hectare of forest creating a special and unique agri-environmental system. Fertilization Fertilizers are applied according to a soil analysis results from which recommendations are derived. After each harvest the plants are pruned in order to stimulate it to a better production. The shade is also control in order to assure the entrance of the right amount of light. Disease and Pest Control Cultural practices and biological control when necessary Harvesting Handpicking of ripe grains of Coffee begins in December and finish in April. This task is performed by skillful men and woman. Pulping and Fermentation Mrs. Caballero has her own wet mill in which she does this processing task. there is a fermentation tank, a pulping machine and a selection canal where the first and second quality coffees are separated. Quality is an important topic in this farm therefore every single step is done with care and devotion. Drying The drying of Coffee is done over cement platforms by using the sunlight.

Other Statistics:

Annual Production: 100 bags
Soil type: Silt loam
Annual precipitation: 1,500 mm
Shade Trees Species: Guama, Citrus, liquidambar and Musaceas
Water Source: Natural water sources from the farm
Number of Permanent Employees: 1
Number of Temporary Employees: 20 - 40