Wataru & Co., Ltd. – Japan
The name of my farm is “El Boqueron”. It is located in Santa Barbara. I chose the variety parainema, natural process. To obtain the best quality I harvest at optimum point, just the optimal red cherries. After picking, my workers and I do another round of selection in order to remove any coffee that isn't completely ripe. Afterwards we depulp and pass through screens, to remove any foreign materials and leave only the top quality coffee. This is the way we carefully process the coffee. My farm is different, because it's location and altitude. I have many shade and fruit trees, this makes an excellent environment for the coffee, and help to regulate the microclimate of my farm. This is my second time participating, thanks to God and IHCAFE, that provided this opportunity to continue working and improving this farm. I feel very motivated to continue this project because it adds value and give me strength, in order to continue growing coffee. I hope this year I can achieve better prices and reach new markets. For my and my family will mean a lot!