La Piñona

Sebastian started his farm in the year of 1981, with his own efforts, cultivating only 0.175 hectares, He bought the land he owns now, works and lives of his coffee land and production. This farm has been worked personally and is the economic source, besides working as hand labor on other farms, for his family of ten members income, he has no permanent employees and 8 temporary.

Sebastian fertilizes twice a year, in the month of February and July, using the "half moon" technique applied to the base of the coffee tree. he does his farm's weed control by hand, applies tree pruning, with selective and sanitary purposes, and regulates shade for the whole farm. Due to the farm's altitude he has no plague or pest problems but he always take samples for prevention. His harvest starts in December until June sometimes, collecting only the red cherries. then he moves his crop with the pickers to the wet mill, where he pulps the coffee in an 2 1/2 stream pulper, made by "Eterna" brand, in good condition. using the less water possible from a protected water source near by. His fermentations are done in cement tanks for and average of 12 hours, depending on weather and moisture conditions.

Then the coffee is washed and taken into cement patios to remove the water excess, this is done in the exporter patios. It takes Sebastian at least hour and a half to transport by pick up truck his coffee to the nearest storaging facility or exporter. He says his success lays in picking only the red cherries and giving the coffee a good wash after fermenting, besides an efficient milling. He and his workers are aware of the protection of the environment and give the proper process to pulp and residue waters. They don't set fires before planting corn or other vegetables, and protect the forest areas. Due to the recently past coffee prices crisis, he has reduced his farm activities losing hand labor.