Javier - Honduras 2011 Verified listing

Describe the history of your Farm: Your traditions? He has had his farm for 17 years, 3.5 hectares obtained through inheritance from his father and grandmother. He has bought 3 more. Family generations? Have traditionally been coffee growers for three generations. Which technologies are used? An annual clean with Pando and machete, do not apply herbicides to the soil, selective pruning of coffee and shade regulation. Describe the production process of your coffee from the ground to the cup....... How do you fertilize? When and how do you do it? In the month of June one fertilization is done with 12-24-12 plus urea. How do you do pest controls? No pests or diseases. What kind of shade do you use? Uses Inga and Musaceae. When and how do you harvest the coffee? It starts in the month of January ending in April, only selecting the mature ones. How do you transport the fruit to the wet mill and how long does it take? Each cutter carries the coffee fruit to the mill and takes 10 minutes to get to the wet mill. Do you have a motor pulper and what conditions is it in? Has a 3 jets stream pulper operated with a motor. Regular condition. What type of water is used to clean the coffee? Is it clean? Is it recycled? Clean drinking water is used for washing the coffee and the water is not recycled. How long do you leave the coffee fermenting? 14 to 30 hours depending on the temperature. How do you dry the coffee? Pre-drying is done in concrete patios and solar dryers. How do you carry grain to the exporter or to the mill and how long does it take? It is transported in a pick-up vehicle; and it takes 40 minutes to the Exportadora San Vicente. What are you doing to preserve the environment and ecology of your farm? Protects the existing forest, not to pollute water sources and the residual waters are deposited in oxidation lagoons. The pulp after the decomposition process is integrated into the farm as organic fertilizer.