Ovidio - Honduras 2011 Verified listing

Describe the history of your Farm: Your traditions? Has had the farm since 1995, 16 years ago. Has a private document, the property been bought thru his own efforts. Family generations? His family has traditionally been coffee farmers, for 4 generations. Which technologies are used? 3 clean runs a year, with machete and Pando (Cuma), regulation of coffee shade and sanitary coffee pruning with the elimination of lost 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? Fertilize with 12-24-12 plus urea, a 3 to 1 proportion, doses of 3 ounces / plant. How do you do pest controls? There is very little pest, nothing is applied. What kind of shade do you use? Inga and Musaceae. When and how do you harvest the coffee? Starts in January and ends in May, makes selective cutting of only the ripe beans. How do you transport the fruit to the wet mill and how long does it take? The cutters take the fruit to the mill and it only takes 10 minutes. Do you have a motor pulper and what conditions is it in? Has a 3 jets stream powered by motor. What type of water is used to clean the coffee? Is it clean? Is it recycled? Use clean water, it is 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? It is pre-dried in sieves and then transported to the San Vicente Mill in Pena Blanca. How do you carry grain to the exporter or to the mill and how long does it take? In vehicle and it takes 40 minutes to reach Exportadora San Vicente. What are you doing to preserve the environment and ecology of your farm? The existing natural forest is looked after, break down the pulp for compost, the residual water resulting from washing the coffee is consumed within the farm, and we do not pollute our water sources.