The name “El Mirador” comes from the name of the farm in which this rich bean is produced. Cultivated at 1,340 mts. above sea level, this land offers impressive views of mountains and valleys in its surroundings giving to all its visitors the sense that they are one step away from Heaven.

Established in 1991 by Jorge Alberto Lanza Ordoñez it has been the home to a substantial quantity of workers that dedicate their everyday labor on taking care and preparing with optimal conditions and resources for the annual harvest which is between the months of january and march. Once the period of harvest comes, the number of workers grow and dedicate the whole season on carefully hand picking each mature coffee grain from the trees.

Quality Practices

Mr. Ordoñez has a unique was for processing his coffee, at the wet mill he monitors the time and the way each step is done in order to get the best out of each coffee grain. His well trained people just picks the mature fruits. The pulping process is done with care and the washing in fermentation tanks. After, the coffee is passed through the selection canal in which high and medium 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 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 in waste water tanks to reduce pollution on the soils and water bodies. Mr Ordoñez Produces bio-fertilizer by using Californian earthworm ( Eisenia foetida ).

Fertilization

Bio-fertilizers produced in the same farm are the mostly used. when necessary supplements of Nitrogen, Phosphorus and potassium are applied.

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

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

Drying

Mr. Lanza dry his Coffee over cement platforms by using the sunlight heat.

Other Statistics:
Annual Production: 600 bags
Soil type: Clay loam
Annual precipitation: 1,500 mm
Shade Trees Species: Guama, Liquidambar, wood trees, Guajiniquel and Musaceas
Water Source: Natural water sources from the farm
Number of Permanent Employees: 1
Number of Temporary Employees: 20 - 30