El Supte

History
From my childhood, I grew next to my parents, learning from them the noble task of cultivating coffee, which grows and is produced in the mountains located in the damping zone of “Mountaña de Celaque” National Park in the denominated community of “Suptal, Corquin, department of Copan, in the West of Honduras, Central America. Nowadays, after six years of independent life, and with my small family I am owner of ten blocks of cultivated coffee.

Quality Practices
It is important to maintain a constant supervision of the workings and handling of the coffee plantations, in order to obtain a high productivity and superior quality in our plantations. Also the permanent supervision of the processes of transformation of the coffee is essential until it goes to the port. Since it has been exposed previously the quality of the coffee has its origin in the property and its preservation in the beneficiary.

Environmental Care
There exists more than 50 species of plants with short and herbaceous growth that altogether prepare the suitable microclimate for the breading and reproduction of many species of insects and vertebrates that make possible, to obtain the coffee of the best quality with aromas and exquisite fragrances, for those who please of a good cup of coffee.

Coffee Process Information
Fertilization: During the last few years no chemical fertilization has been done. Bio-fertilizers produced in the same farm are the only ones used.
Disease and Pest Control: A cuma is used and also a long machete. For reel control it makes pepena and it repels coffee of the ground and the plant and traps for capture of the same one
Harvesting: Handpicking of ripe grains of Coffee begins in January and finish in June.
Pulping and Fermantation: The natural fermentation in sinks and careful determination of its point of ferment
Drying:Drying 100% to the sun in patios of mud preference.

Other Statistics:
Annual Production: 60 bags
Coffee varieties: Bourbon
Type of Soil: Franc
Average Annual Rainfall: 2,000 mm
Type of Shade: Inga and Musaceas
Water Source: Natural water sources from the farm
Permanent Employees: 1
Temporary Employees: 10 - 20