Miroslav Cuculiza is an Agriculture engineer. In 1989 he began to produce coffee. His farm is situated in the damping zone of the Misoco Rain forest, a very special place where soil and weather characteristics are appropriate for high quality Coffee farming.

Quality Practices

Mr. Cuculiza is very careful during the whole coffee production chain. He watch every step when processing the Coffee, he makes sure just the ripe fruits are picked by doing a grain checking after the harvest.The pulping process is done dry and the washing in fermentation tanks. After the coffee is passed through the selection canal in which high, medium and low quality grains are classified. The dry process is done by distributing the coffee over mesh grill infrastructure, cement platforms and other solar dryers. Storage conditions are optimal, temperature is constantly monitored to and the packing bags are new and made of nylon.

Environmental Care

This Coffee is shade grown and the water coming from the wet mill is treated to reduce pollution on the soils and water bodies. Produces bio-fertilizer by using Californian earthworm. 

Fertilization

During the last few year no chemical fertilization has been done. Bio-fertilizers produced in the same farm are the only ones used.

Disease and Pest Control

Cultural practices and biological control when necessary

Harvesting

Handpicking of ripe grains of Coffee begins in January and finish in March. This task is performed by skillful men and woman.

Pulping and Fermentation

Miroslav has his own pulping machine and three fermentation tanks with classification canals for best separation of coffee types.

Drying

Miroslav dry his Coffee over cement platforms or mesh grill infrastructure in his farm.

Other Statistics:
Annual Production: 40 Bags
Soil type: N/A
Annual precipitation: 2,250 mm/year
Shade Trees Species: Guama, Liquidambar, Guajiniquel and Musaceas
Water Source: Natural water sources from the farm
Number of Permanent Employees: 1
Number of Temporary Employees: 10 - 20