Cup Profile: |
Chocolate and floral aroma, medium body and medium acidity characterize this cup, with a uniform balance and a rounded finish. |
Total Area: |
| Description |
Ha |
| |
1430 |
| Coffee Plantation |
1120 |
| BIO Reserve |
280 |
| Others |
30 |
|
Rain fall: |
| Range Yearly MM |
1800-2000 |
|
Wet Miling Process: |
Wet mill located within the Estate Natural fermentation process to all coffee Washing with clean water on running channel |
Dry Miling Process: |
100% sun dried Resting period average of 60 days Hulling coffee max 15 days prior to shipment period |
Water Magnament: |
Residual water filtered in oxidation lagoon and stored in Bio-Digestor to produce Bio-Gas. Pulp residuals used as organic fertilizer in plantations |
Certifications: |
C.A.F.E. Practices
Utz Kapeh
Rain Forest Alliance (Effective 06/07) |
Achievements: |
3 Consecutive Year Café Crem Winner |
Social Projects: |
Buenos Aires School
3 Grades
Permanent Employees 70
Seasonal Employees 1,200
Monthly Medical Service |
