Rustican or mountain cultivation combined with Traditional Polyculture. Current Ecological Factors: Temperature 16° C - 28° C, Average rainfall of 1850 ml., Annual Minimum height of the farm 1400 and maximum 1450 meters above sea level, effective insolation 10 hours / day, clay loam with sufficient organic matter, 5.5 to 6.5 ph range. Type of crop combined between the Rusticano, with mountain shade (endemic trees of the region of the Ingas species, such as the cajinicuil constituting 40% of aerial cover, followed by the oak in 20%, Zicua 20% and the rest between mancles and strawberry; also considered as Traditional Polyculture, with fruit trees (sweet lemon, banana and zapote) introduced to complement the family's daily diet; In addition, it is the habitat of a great variety of wild animals such as the jaguar, badger, deer, pheasant, toucan, chachalacas, pigeons and rattlesnake among others; in addition, the entire surface of the farm serves as a habitat for domestic poultry owned by the farmer. In this farm, the Good Agricultural Practices (GAP) and Processes Manuals (BPP) are applied. ), Specialty Coffee production activities begin with the identification and monitoring of seed donor mother plants; followed by the establishment of seedlings and nurseries where the pl anta reaches an optimal development of two crosses, favoring the sowing to the final place (renewal of coffee plantations) with a planting line with contour and contour curves; the sowing of the Bourbon variety is 2,500 coffee trees per hectare and 3,333 plants of the Caturra variety; existing young plants with high productive potential. To maintain the phytosanitary status of the plant, manual and ethological control is carried out, soil and water conservation works are carried out on the farm, by establishing dead and living barriers, terraces and containment dikes. In the coffee plantation maintenance activities, family labor is used mainly, and at harvest time 4 day laborers are hired from the central region of the State for a period of one month. The coffee activity on this farm is based on the knowledge generated in the family that by tradition have dedicated themselves to the cultivation of coffee; The experience acquired since 1960, date in which the first generation started with the crop, has allowed us to improve yields and quality; always seeking to make it more economically attractive, since coffee in the economic aspect constitutes 90% of the family income; In reference to the weaknesses and threats presented by the coffee activity, there is the fluctuation of prices and that they are always downwards caused by exogenous factors; In addition to this, the difficult access to the farm, making a transfer time of 5 hours from the junction of the national highway until reaching the farm, constituting a dirt road in poor physical condition, making it difficult to transfer the product to the nearest market which is the tourist port of Ixtapa Zihuatanejo. The "Production of Specialty Coffees" has become an alternative solution to low prices and with the Quality Contests promoted by Amecafe, Finca El Mirador has become known nationally and internationally for its quality in the product, offering Natural Specialty Coffee and Natural Honey; This productive vision has generated the promotion of a culture of coexistence with the environment where coffee is produced, learning to live in harmony with the different biotic factors and the rational use of abiotic resources, therefore, the production of coffee in this farm is based on sustainable agricultural practices. The wet process to obtain Natural Specialty Coffee "and / or Natural Honey begins in the field with the selective harvesting of ripe, healthy cherries with a maximum reading of brix degrees (+ 31 ° Brix); after cutting, we proceed to washing of the fruit in the siphon or storage tank; immediately afterwards it is taken to the draining stage; once the cherry coffee has been drained, it is poured into 200-liter plastic drums so that it remains in anaerobic fermentation for a period of 3 days, In this stage, the temperature continues to be controlled and the pH is recorded until the optimum is reached, which oscillates between 4 or 3.8 as optimum; at the end of the lactic fermentation, the grain is taken to the drying stage in ecological beds and to the semi-shade with three rests Staggered until the recommended humidity is obtained, which is 10 to 12%. In all stages of the process, the safety of the product is maintained and its quality is maximized. The Dry Benefiating Process It is carried out through the morteo train passing through grain sorting machines such as the cylindrical and the Oliver; In addition, the task is completed with the manual selection of the grain, using family and foreign labor, offering Specialty Coffee satisfying the most demanding palates.
Zihuatanejo De Azueta, Guerrero