Miguel Angel - Honduras 2011 Verified listing

As the farm starts He began to produce coffee at age 17 with his parents, who were coffee farmers by tradition, in El Cielito. At age 25 he had his own farm which was 0.5 hectares with the Bourbón variety. He then was able get 2.8 hectares with the Catuai and Pacas variety, producing 100qq gold. He currently produces 42qq dry weight in a single lot of the Pacas variety. In his farm the main product is the cultivation of quality coffee but he also produces vegetables, beans and plantains. Environmental Characteristics: Area with volcanic soil conditions, there also is a natural lake where several rivers and creeks of the surrounding mountains converge, mainly from of the National Park Cerro Azul Meambar (PANACAM). With abundant rainfall due to the microclimate which is generated by the mirror of water from the lake. It is an ecological reserve area or protected area where wildlife is preserved, with an abundant flora; predominating wood species like laurel, cedar, mahogany and zapotillo, but also a variety of smaller species and undergrowth. Harvesting practices: - Weed control: perform controls three times a year, - Planting of timber trees, - Fertilization: the farm is fertilized twice a year, - Selective collection: for this practice recruitment of specialized personnel in harvesting only the red grain is used, - Milling: the milling is done in the wet mill, mechanically with a 3 jet pulper, then fermented and washed it in a basin, dried in sieves and a concrete patio. What do you think is the secret of your success as a coffee producer? First is how high my farm is and secondly the cutting process. We cut only the very ripe coffee. We do the fermenting and washing with clean water, and the drying is done in sieves. How does it feel to be a winner of the Cup of Excellence? I feel very well, very happy to have reached the 28th position. His experience in the Cup of Excellence? It’s his first time participating in the Cup of Excellence competition.