Histroy

Mr. Mejía has been cultivating coffee for 35 years. He and his family are from Yaunera. He lives with his wife and 9 children . Three of his children have received middle school education , the older children in the harvest activities, the youngest children go to school. Ernesto also has a small livestock business.

Quality Practices

During all these years Mr. Mejía has acquire a vast experience in the crop of coffee. The coffee is carefully processed by using traditional methods, Ernesto owns a pulping machine and dry the grain over cement platforms by using the heat of sunrays. he uses organic fertilizers and also supplements with Nitrogen, phosphorus and potassium.

Environmental Care

This Coffee is shade grown and no chemical pest control is done.

Fertilization

Mr. Mejía uses organic fertilizers and also supplements with nitrogen, phosphorus and potassium. After each harvest the plant are prunes in order to stimulate it to a better production. The shade is also control in order to assure the entrance of the right amount of light.

Disease and Pest Control

Cultural practices and biological control when necessary

Harvesting

Handpicking of ripe grains of Coffee begins in December and finish in April. This task is performed by skillful men and woman coming from surrounded areas.

Pulping and Fermentation

Mr. Mejía has his own wet mill in which he does this processing task. there is a fermentation tank, a pulping machine and a selection canal where the first and second quality coffees are separated.

Drying

The drying of Coffee is done over cement platforms by using the sunlight.

Other Statistics:
Annual Production: 316 bags
Soil type: Silt loam  
Annual precipitation: 1,500 mm
Shade Trees Species: Guama, liquidambar and avocado
Water Source: 3 Natural water sources from the farm
Number of Permanent Employees: 20
Number of Temporary Employees: 120