I am a 43 years old coffee grower. I began in the coffee business when I was 20 years approximately. I bought this farm (EL CAIMO), 3 years ago, the farm is in total 4 hectares and 3 of those are grown in coffee, the other 1 hectare I keep for preservation of the native forest. I only have caturra variety in the farm, the trees are between 1 and 5 years old.

Environmental Care

I have a septic tank for the residual water, so I can reduce the bad impact into the environment. My farm is 50% shade grown with native species, such as: cedars, guamos, and cachingos.

Coffee Processing Information

The wet milling is done by the traditional way, depulping process is done the same day of the harvest. It takes 12-15 hours of fermentation. Drying is done in patios.

Other Statistics:
Soil Type: Franco Limoso
Annual Precipitation: 1,750 millimeters
Shade Grown Type: 50% Shade Grown
Water Source: Municipalty Aqueduct
No. Permanent Employees: 1
No. Temporary Employees: 7