Technologies used?
A conventional caficulture practices with a nutrient directed plan, soil analysis and growth under shade, manual weed control, pruning and shade regulation. Describe the production process of your coffee. It starts with manual weed control, tissue management(selective pruning), fertilize based on soil analysis and applied granularly in June and August, pest and disease control , conditioning of milling process, crop preparation for the coffee cherry , supervision during coffee harvesting, supervision of the wet and dry milling until storage

How do you control the pests?
We implement an integrated pest management, primarily of cultural practices like: pruning of coffee fields, control of undergrowths, regulation of shade, harvesting , repel, he re-sows of new plants where it has lost and use of handcrafted traps for the control of the coffee borer beetle .

How and when do you cultivate your coffee?
The crop is done in a collective way, with local workforce, cutting only the very ripe coffee and benefiting it at once beginning, harvesting in January and ending at the end of April, the coffee collected by the pickers is measured in tins for control.

How long do you leave the coffee fermenting?
24 hours

How do you dry your coffee?
It is dried in a concrete patio "How do you transport the grain to the exporter or to the benefit and how long does it take? The coffee is transported of the wet mill located in Cedritos to the house in Santiago (13 km) were it is placed to dry immediately, taking an average of 3 days to dry." "Describe your efforts / methodologies to support and to improve the quality of your) coffee? Growing coffee under shade and a productive variety (catuai) under a nutrition plan based on soil analysis, manual weed control and plant renewal."