Chandalac

History
The property is certified with Ocia International, UTZ Kapeh, Mayacert and with the environmental certifier Rainforest Alliance, this allows us to work in an organized form it helps us keep a record of the harvest, diversification of crops, fruits and trees, also it helps us take care of the animals and and therefore have better expectations of trade for a better quality of life. My mother was my motivation since she is a small coffee producer that with sacrifice managed to cultivate a small parcel of coffee. The property this located 40 km from Valle de Angeles, a tourist municipality where the the best crafts of our country are commercialized and it is 45 minutes from Tegucigalpa, capital of Honduras.

Quality Practices
Seed plots and breeding grounds weave handling and shade, grounds and fertilization control of plagues and diseases, coffee 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 Fermantation: 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: 90 bags
Coffee varieties: 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: 1
Temporary Employees: 15