La Mora

History
Serbando Galo is a coffee producer from the mountain range of Montecillos, Central Honduras. He was born nearby in Chichicastal, Santiago de Puringla, La Paz in 1957, where he finished his elementary school and because the economical situation soon after he started to help his father with the family’s farm. Serbando, began to plant his own coffee since he was 22 years old, after receiving from his father 1.3 acres of land. At present time, Serbando owns a medium size coffee farm of 30 acres.

Quality Practices
Coffee producer by tradition, still use some good production and processing practices. Doing a ecological wet milling, saving use of water and reusing coffee by-products

Environmental Care
The coffee is shade grown. Using sustainable methods to manage land, also diversifying production to wood and fruits species.

Coffee Process Information
Fertilization: Only use chemical fertilizers in base of soil ananlysis, with a balance of apropiate agricultural practices.
Disease and Pest Control: Manual control of weeds & plagues, with using own artesanal traps for broca.
Harvesting: The harvest last from December to April next year. Use preferable of handpicking women’s instead of men for the best cherries and better treatment of the coffee trees.
Pulping and Fermantation: Serbando has a proper beneficio with a horizontal depulpig machine to process cherries. Also poses a good set to fermentation piles (from 20 to 24 hours) and concrete patios to dry coffee to well dry parchment.
Drying: Dry his Coffee over cement platforms or mesh grill infrastructure in his farm.

Other Statistics:
Annual Production: 135 bags
Coffee varieties: Catuai
Type of Soil: Franc
Average Annual Rainfall: 1,700 - 2,000 mm
Type of Shade: Guama, Guajiniquel, Fruit Trees
Water Source: Natural water sources from the farm
Permanent Employees: 6
Temporary Employees: 40