Polen de Cafe History Porfilio, and his two sons Gregorio and Vicente, having seen the success that there neighbors had in previous competitions they decided to compete in the Cup of Excellence for the first time this year. They currently have seven hectares planted with coffee but hope to plant to additional hectares with earnings from the auction. Furthermore they also plan to invest in improving their dry processing as well as their quality of life. Quality Practices Ripe cherries are hand harvested from June to September. Depulping is done daily immediately after harvest on-site. Depulped coffee is fermented for 15 hours and washed with clean water from mountain springs. The coffee is then sun-dried on drying tables.
Production is done without the use of chemical pesticides or fertilizers but is not certified organic.
Type of Soil: Clay
Average Annual Rainfall: 1,700 mm
Type of Shade: Inga edulis sp., Nectandra sp. Weeding: Three per year Pruning: Rehabilitative, sanitary, and formative pruning. Production practices: Fertilized organically with coffee pulp. Use of natural barriers, soil protection.
|Farm Name||Polen de Café|
|Farmer/Rep.||Porfilio Mamani Surco, Gregorio Gonza Mamani, Vicente Gonza Mamani|
|Size (30kg boxes)||22|
|City||Carrasco La Reserva|
|Processing system||On site wet processing solar drying|
|Variety||Typica (60% ) Caturra (40% )|
|Coffee Growing Area||7|
|High bidders||Nippon Coffee Trading Co., Ltd for Doi Coffee|