Farms name and location:
The San Antonio farm is located in the Sesesmiles village, municipality of La Encarnacion Ocotepeque at an altitude of 1750 meters above sea level and 7 kilometers from the urban area. The farm is managed with a 40% organic shade and is focused in the environmental conservation of soil and water resources.
What is your farms history? Is your farm a family unit? How long has it belonged to your family? How many members make up your family? It was bought 7 years ago and its family owned, made up of 4 family members, Mr. Rufino Santos started with a 3.5 hectares farm, and now it produces 80 qq of catuai variety and all my family is involved in the farm, I have two sons who are 10 and 8 years old.
How many persons work in your farm, family members, permanent employees and temporary employees? Mr. Nelson Guerra is in charge and hires 20 temporary workers. What natural resources conservation practices do you follow in the farm? 1- For the farm management cleaning we cut the weeds.
2- Use cypress natural barriers. 3-Use of only organic fertilizers.
4-The milling process of the coffee is done by the COPROCAEL cooperativeWhat is the shade percentage and the varieties found in your farm? 40% shade from pepeto, guamo and cypress trees.
What type of fertilization process do you use in your farm? Organic, bocashi and vermicomposting.
What type of management do you use in your farm (traditional, semi-technical, technical?) Semi-technical.
Are you part of an association or cooperative? COPROCAEL, it has 166 coffee growers as members.
What is the secret for winning this competition (describe the preparation process of the competing lot)?1 My farms location. 2 Good practices in organic fertilizing.
3 The milling process in another machine.
4 - Milling process the same day.
5- Drying takes place on the patio6 - Optimum ripeness.
How does it feel to be a winner of the Cup of Excellence? It is a great satisfaction for the grower.
Who prepares your coffee for exportation? (Explain how you sell it and to whom)The cooperative prepares the coffee from start to finish through B.E.O. What is your opinion of the Cup of Excellence? It is a good opportunity for the coffee market.
What has been your experience in the Cup of Excellence? It is the third time that I participate and I won tenth place in both 2006 and 2009, opportunities in which I sold my coffee for 2.96 and 5.00 US$/lbs. In 2012, I won fifth place.
FarmerNelson Rafael Guerra
Processing SystemWet Process sun dried
Overallsilky, honey in finish, floral aftertaste, fresh cream
Aroma / FlavorAROMA: elderflower, lemon blossom, lychee, mint, honey, chocolate, brown sugar, licorice, clove, almond, butterscotch,FLAVOR: orange marmalade, papaya, mango, strawberry, pink pepper, soy milk, passion fruit, blackcurrant
Aciditygreen apple, malic, tart, juicy, Meyer lemon