Los Ocotes

Desiderio inherited this farm from his father, recently after it was planted. His father said to him "Son, it`s time you work this land, it has been growing shade of Ingas trees, pine trees and liquidambar for the last seven years and it's soil is deep and sloped." He has been given technical advice from IHCAFE on his efforts and methos to improve the quality of his coffee. Even though the country's economy has not been stable, and the coffee prices fluctuate but supply and labor costs keep rising, Desiderio fertilizes once a year and keeps control of weeds to keep his coffees quality.

Desiderio begins picking coffee in December and this process ends in March. His friends and family gather each year to help him pick only the ripe coffee. He then transports the coffee cherry to the wet mill (about an hour's distance) using horses. The coffee is milled using very clean water and he saves water by removing the mucilage without the use of water. He ferments his coffee in tanks for 18 to 24 hours. He then dries this coffee in patios and screens and finally brings down his coffee in pickup truck, which takes him about an hour. He and his family are conscious of their environment and take care of the flora and fauna that coexists in his farm.