La Piñona

History
Sebastián Benitez initiated to grow coffee in 1981, nearby the community of San Jose of Comayagua. Later on, in 1990 he moved to El Ocotillo in the department of Santa Barbara to start cultivating the Pacas´ variety, first in a farm of 1 acre, now with some 4 acres of coffee, besides coffee he also produce red beans, corn and green vegetables. As register coffee producer, Sebastián is part of a national association of producers (AHPROCAFE).

Quality Practices
Farm management: Semi-Technological and sustainable controls.

Environmental Care
Within the limits of national park of Santa Barbara, this coffee farm is near to nature and is easy to find local fauna: birds, squirrel, Pisotes, Tepezcuintles, Parrots, hachas, Guatusas, Erizos; also diverse tropical flora like Guama, Capulín, Com, Mozote, Cedars, Cutujuma.

Coffee Process Information
Fertilization: Twice a year, based in special coffee formula
Disease and Pest Control: Manual control, pruning and shade control
Harvesting: December to April.
Pulp and Fermentation: Small depulping system, with minimum use of water. Washed the coffee, after fermentation, because the cold weather usually takes some 18 hours.
Drying: In patio of concrete and sun drying.

Other Statistics:
Annual Production: 40 bags
Coffee varieties: Pacas
Type of Soil: Franc
Average Annual Rainfall: 2,250 mm
Type of Shade: Guama, Liquidambar, Guajiniquel
Water Source: Natural Water sources from the farm
Permanent Employees: 1
Temporary Employees: 8