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Juancito
History
This property bought and it haven’t been cultivated with any crops yet,
with my own efforts I began to build technified breeding grounds and seeding
little by little until cultivating what I have today. This property has
only been one generation of the Suazo Lara Family.
Quality Practices
Seed plots and breeding grounds weave handling and shade, grounds and
fertilization control of plagues and diseases, caficultora and environment,
administration of property, beneficiary and diversification
Environmental Care
The pulp becomes organic fertilizer with Californian earth worm. The
honey waters are deposited in oxidation lagoons, the zone is protected against
fires and deforestation since this property this located near La Tigra National
park and the Capital of Honduras.
Coffee Process Information
Fertilization: We fetilize with Bocashi, 1 lb per plant three
applications on June, September and December we use techniques of ground
conservation live barriers, wind break barriers, we used 3.500 pts/mz plus
the shade we mow 3 times a year.
Disease and Pest Control: Because of the height and the climate
that favors to us, we have not had plagues that do not cause significant
and economic damages. We have made samplings and tracking of plagues and
diseases.
Harvesting: Handpicking of ripe grains of Coffee begins in December
and finish in April.
Pulping and Fermentation: The pulp is removed in a horizontal
pulp remover 2 ½ spurts, this machine is being checked before beginning
the work so that all the changes and adjustments that are necessary are
made. The Pulp remover washed before and after each round. The time of fermentation
takes 30 to 36 hours after the pulp is removed.
Drying: In a solar dryer constructed in the property with
screens to a height of a meter of the ground covered with plastic to a height
of three meters.
Other Statistics:
Annual Production: 320 bags
Coffee varieties: Red Catuaí
Type of Soil: Franc
Average Annual Rainfall: 1,900 mm
Type of Shade: Black Guama, White Guama, Guanjiniquil
Water Source: Natural water sources from the farm
Permanent Employees: 2
Temporary Employees: 9
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