Mr. Quintanilla comes from a coffee family, he grew in the hills of Santa Bárbara, one of the best coffee regions. Since child he got involved into the coffee business and learned how to produced a high quality grain from his father. Now is a well recognized producer of his village.

Quality Practices

The coffee is processed immediately after harvested, then it treated under traditional methods in his wet mill and dried on cement platforms. Mr Quintanilla also uses other solar dryers. At the solar dryer he selects and remove the flawed coffee. He doesn't use chemical pesticides like grass killers or insecticides. Instead he uses biological controllers like: Spiders, toads, birds, bats and others. His wet mill has a classification canal system where the coffee is classified as: first, second and third quality.

Environmental Care

The coffee is shade grown and cultivated through a soils conservation system. there is a wide range of trees in the farms that give shelter and food to birds and other animals that you can see all over the farm.

Fertilization

The coffee plantation is fertilized with organic fertilizer produces with californian earthworm and hen-manure use for the lots of adult farm and for the young farm(patterns) he is using chemical mixed with organic fertilizer.

Disease and Pest Control

Mr. Quintanilla uses natural and biological pest and disease control.

Harvesting

The harvest starts on December and finishes on April each year.They use well trained women and men to pick up the coffee.

Pulping and Fermentation

Mr. Quintanilla has his own wet mill. He has the machinery to process the cherries, waste water treatment lagoons and specialized infrastructure like the selection canals.

Drying

Mr. Quintanilla has built a cement platform and also owns a solar dryer for drying the coffee grains.

Other Statistics:
Annual Production: 180 Bags
Soil type: Silt clay
Annual precipitation: 1,700
Shade Trees Species: Guama, Guanijiquil, and banana trees.
Water Source: Natural water sources from the farm
Number of Permanent Employees: 4
Number of Temporary Employees: 20 - 30