La Bendición - Honduras 2011 Verified listing

Describe the history of your Farm: Your traditions? Has had the farm since 1990. The land was acquired thru his own efforts and he has cultivated it gradually. Family generations? Have traditionally been coffee farmers for 3 generations. Which technologies are used? Cleans are performed using the machete and the Pando, shade regulation and makes sanitary selective pruning of the coffee plantation, removing the exhausted plant material. Describe the production process of your coffee from the ground to the cup....... How do you fertilize? When and how do you do it? One application is made of chemical fertilizer formula with urea and 28-10-15 in doses of three ounces per plant. How do you do pest controls? Maintains low incidence of pests so coffee cultivation presents no problem. What kind of shade do you use? Inga and other mountain species are used. When and how do you harvest the coffee? Begins in January and ends in April. How do you transport the fruit to the wet mill and how long does it take? The mill is within the farm and it’s transported by the cutters to the mill. Do you have a motor pulper and what conditions is it in? Has a pulper and it is operated with an electric motor. What type of water is used to clean the coffee? Is it clean? Is it recycled? We use clean water, it’s not recycled. How long do you leave the coffee fermenting? It takes for the fermentation of coffee 14 hours on hot days and 28 hours on cold days. How do you dry the coffee? Pre-drying is done in concrete patios and then moved to the San Vicente Mill at 45% humidity. 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; it takes 40 minutes to the exporter. What are you doing to preserve the environment and ecology of your farm? The forest is taken care of and the coffee pulp is integrated into the farm as a source of organic fertilizer and the residual waters from the first wash are deposited in oxidation lagoons to be consumed. How has the coffee crisis affected you and your employees? The farm is kept by family labor.