Chicaloma History When Martin Huanca Floress parents passed away, they left him a farm planted with two hectares of Criollo and Caturra coffee. Martin, a member of the CORACA Irupana, a community based, farmer owned business, is participating in the Cup of Excellence for the first time. Martin commented on his farm, I just recently started with quality coffee, thanks to my parents who left me this coffee farm. I love this farm and I want to keep increasing my production. Thanks to the CORACA Irupana, who encouraged me to participate this year, I hope to keep participating in competitions in the future and earning even more. Martin hopes to use some of the earnings from the auction to build a home for his future wife and to expand his coffee production. Quality Practices The ripe coffee cherry harvest is manually done, and at the end of the afternoon, all the coffee is collected and goes to the processing plant of the CORACA Irupana, where it is processed. Drying is done on solar dryers.
Production is done without the use of chemical pesticides or fertilizers.
Type of Soil: Clay and sand
Average Annual Rainfall: 1,700 mm
Type of Shade: Siquili – Citricos Weeding: Twice per year Pruning: Sanitary pruning Production practices: Organic pest control using Bauveria bassiana
|Size (30kg boxes)||13|
|Processing system||Centralized wet processing drying at CORACA|
|Variety||Criollo (80% ) Caturra (20% )|
|Coffee Growing Area||2|
|High bidders||Café imports, 49th Parallel Roasters, Ecco Caffe, Sacred Grounds|