Under shade I am the third generation with 30 years of experience growing coffee, today focused on rate quality and seeking to be sustainable in the face of low international market prices and the adverse conditions of climate change.
The cultivation of coffee is carried out under shade with different species, white guava, pore or vase, black guava, guaginiquil, musaceas, being friendly with the environment and socially responsible. The necessary nutrients are supplied to have robust, productive and healthy plants, edaphic and foliar.
Pests and diseases are controlled and monitored, attending to them in due time in the different phenological stages of the plants. The cherry is cut at the optimum point of maturation, avoiding cutting immature grains, which are set aside in case some are given. It has pulping machines in good condition with well calibrated rubber bosses and dry pulping without the use of water.
The pulped parchment is left to ferment in ceramic piles, giving them a washing time of approximately 36 hours of aerobic fermentation, which can vary depending on the ambient temperature.
The coffee washed with spring water is classified in the farm into four qualities, review, butter (floats), wash head and wash body. Each of them is treated separately in the dry mill. The washed coffee is transferred to the drying patios immediately after the wash is finished. The transport time to the patio takes about 40 minutes.
The drying in the zaran patios is in the sun with careful care to obtain an excellent uniformity of drying of the parchment, taking it to a humidity of 11% to 12%.
Dipilto, Nueva Segovia, Nicaragua