Olvin - Honduras 2011 Verified listing

Describe the history of your Farm: Your traditions? He has had his farm since 2005, obtained through an inheritance from his father. Family generations? Have been traditionally coffee growers for three generations. Which technologies are used? Two cleans with Pando, selective pruning and coffee 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? We fertilize the farm with decomposed pulp and with urea 18-46-0 once a year. How do you do pest controls? When we have pests we apply pest control product to a targeted area and there are no diseases. What kind of shade do you use? We use Inga and Avocado trees. When and how do you harvest the coffee? We start in the month of December ending in April. How do you transport the fruit to the wet mill and how long does it take? It takes 10 minutes for it to arrive to the wet mill. Do you have a motor pulper and what conditions is it in? Have a 3 jets pulper that is operated with an engine. What type of water is used to wash the coffee? Is it clean? Is it recycled? Clean treated 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 temperature. How do you dry the coffee? Pre-drying is done in concrete patios and then moved to the San Vicente Mill at 45%. How do you carry grain to the exporter or to the mill and how long does it take? It’s transported in a pick-up vehicle and it takes 45 minutes to reach the mill. What are you doing to preserve the environment and ecology of your farm? We protect the existing forest, do not pollute the water sources and the residual waters are deposited in oxidation lagoons and the pulp, after the decomposition process, is integrated into the farm as organic fertilizer.