WILMER ALEXI GRAU MONTOYA
Farmer: Wilmer Alexi Grau Montoya
Farm’s name and location:
Montecillos farm is located in Pozo Negro community in the municipality of Masaguara, Department of Intibuca. It has an altitude of 1671 meters above sea level.
What is your farm’s history? Is your farm a family unit? How long has it belonged to your family? How many members make up your family?
I always have been linked to Coffee production since I was child, my father taugh me how to produce Coffee, after he passed away I took the control of the family’s farm. I have seven children.
How many persons work in your farm, family members, permanent employees and temporary employees?
I hire 8 – 10 people to help me in the activities of the farm, weeding, fertilizing, cleaning and pruning are made by a group of workers that I trained for long time. For harvesting I hire 40 – 50 pickers locally they are very able to pick the cherries in the perfect mature point. My oldest sons work with me in the farm to learn how to produce coffee.
What natural resources conservation practices do you follow in the farm?
I have my farm in an Agro-forest system trying to protect the natural resources.
What is the shade percentage and the varieties found in your farm?
My farm has 30% of shade with species such Liquidambar, Ocote, Avocado, Guama
What type of fertilization process and rust control do you use in your farm?
I do three fertilizations per year, twice with a combination of Urea + 12-24-12+KCL and another one with Ammonium nitrate. With do not have problems with coffee rust, the incidence is very low.
What type of management do you use in your farm (traditional, semi-technical, and technical?)
Are you part of an association or cooperative?
No, I am a single producer.
What is the secret for winning this competition (describe the preparation process of the competing lot)?
We have a very well trained group of workers they pick just ripe cherries, then we do the wet milling the same day and after 14 – 16 hours of fermentation we wash the Coffee with clean water from the mountain. We dry the coffee in solar driers for about 15 – 25 days avoiding the hottest hours.
How does it feel to be a winner of the Cup of Excellence?
I am very happy to be a winner after long time without getting into the auction.
Who prepares your coffee for exportation? (Explain how you sell it and to whom)?
I sell my coffee through Raga Coffee and Choacapa exportee.
What is your opinion of the Cup of Excellence?
Good program, because it is a way to improve our process and obtain high quality coffees.
What has been your experience in the Cup of Excellence?
I won the competition Three times and I have participated for more than seven times.
The property’s characteristics:
The coffee’s characteristics in the Cup of Excellence:
Farmer: Wilmer Alexi Grau Montoya
Village: Pozo Negro
Farm size: 4 hectares
Area for growing coffee: 4hectares
Amount of coffee produced annually: 200 qq green coffee.
Varieties in the farm: Catuai, IHCAFE – 90, Bourbón
Altitude: 1671 meter above sea level
Processing System: Wet mill and sun dried
Lot size: 19 boxes (30kg/box) approx. green coffee
Score from International Judges: 86.22
Cupping Number #: 145
Top Jury Descriptions:
|Farm Name||Montecillos 2017|
|Farmer/Rep.||Wilmer Alexi Grau Montoya|
|Size (30kg boxes)||16|
|Aroma/Flavor||sugar cane, caramels, lime, honey, apricot, bakers choc|
|Acidity||big yellow cherry, green apple, passion fruit|
|Other||full body creamy pleasure, lingering aftertaste. caramels|
|Coffee Growing Area||4 hectares|
|Farm Size||4 hectares|
|Auction Lot Size (lbs.)||1091|
|High bidders||Wataru for NOZY COFFEE|