I have been involved in the Coffee Industry for some time now, it is my passion. I work my farm in a conventional way; my crop is picked from November until the first week of March. It is transported in trucks to the wet mill. Top harvest in November and ends in the first week of March, the compost fertilizer base with different formulas, pests fighting with the agrochemicals and pulping with a mechanized system, water that is clean and not use is recycled. The coffee is transported by truck the wet mill for two hours, fermentation lasts from 12 to 18 hours; coffee is sun dried or natural, always keeping in mind optimal conditions of hygiene.

I provide continuous monitoring from the ground up until coffee is ready for export, being environmentally conscious coffee pulp is recycled and used as wood fire and also used as fertilizer.

Number of employees in farm:
100 permanent
800-1000 temporary during harvesting

Altitude:
1460 to 1600 above sea level