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Histroy
Mr. Saul Dominguez grew up producing coffee with him parents. He went
to the school and graduated from them working very hard. Six years
before he begun to harvest his own farm. Mrs. Dominguez is a active
member of COMISAJUL, It is a cooperative from them community that raise
organic coffee and it has a certification from OCIA International and
Mayacert that represent UTZ Kapeh in the region.
Mr. Dominguez is a agriculture professional and he grow agricultural
product using a conservation practices and activities that conserve the
natural resource and environment.
He take care of his family and He always is worry about his worker,
He know that he give a good pay to his worker them would be do a very
good job and both will be win.
Quality Practices
The coffee is processed under traditional methods in
his wet mill and dried in cement patios. He does not use pesticides,
herbicides, or chemical insecticides to control coffee plagues. His wet
mill has canal classification system where the coffee is classified as
first and second quality coffee. After the wet mill process, the coffee
is cupped in the cupping laboratory of the COCASAM LTDA before
exportation
Environmental Care
This Coffee is shade grown and he uses artisan traps
for pest control. He produces other agriculture product in his farm like
banana and strawberry. His farm is certified by OCIA international and
Mayacert (UTZ KAPEH).
Fertilization
The farm is fertilized using bocashi and organic
matter from coffee sub products.
Disease and Pest Control
He uses natural pesticides.
Harvesting
Handpicking of ripe grains of Coffee begins in january and finish in
April. This task is performed by skillful men and woman.
Pulping and Fermentation
Mr. Dominguez has his own pulping machine and a fermentation tank
with classification canals for best separation of coffee types.
Other Statistics:
Annual Production:
60 bags
Soil type: Sanded Franc
Annual precipitation: 2,000 mm
Shade Trees Species: Ingas, Peach, plantain
Water Source: Natural water sources from the farm
Number of Permanent Employees: 1
Number of Temporary Employees: 15 - 20
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