Passada
Finca Sabaneta Natural
Finca Sabaneta
Arábica
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- 6 vendas em Algrano
- 2 Média de pedidos por torrefador
- 5 Relações de torrefação
- Origem
- El Salvador
- Produtor
- Finca Sabaneta
- Variedade
- Red Bourbon, Pacas
- Tipo de processamento
- Natural/ Secado ao sol
- Faixa de altitude
- 950m - 1200m
- Período de colheita
- Novembro de 2021 - Fevereiro de 2022
- Código
- SV-65-202111
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A história do café
Farm: Finca Sabaneta
Producer: Daisy Milena Contreras de Miralda
Farm manager: Daisy Milena Contreras de Miralda
Location: Chalchuapa town, Santa Ana department, El Salvador, Apaneca-Illamatepec Mountain Range
Size: 14 hectares
Soil: Clay loam
Altitude: 950 - 1200 m
Average temperatures: 25C
Average age of trees: 5 - 80 years
Harvest season: November to January
Cultivated varietals: Red and Yellow Bourbon, Pacas, Sarchimor, Yellow Icatu, Catimor
Processes: Natural, Washed and Honey. Currently experimenting with anaerobic
Visit my farm here!
My father gave me this farm, our family's first plot when I was only 26 years old. I have just graduated from university and my only experiencing in managing a farm was from watching my dad do it growing up. Sabaneta is located right next to the border with Guatemala and we have a beautiful view from the farm. I went through a lot of trouble in the beginning...
As a young woman, I had no respect from the workers, who would challenge me constantly. Sacks of fertilizer and other inputs were stolen from my warehouse several times. One time I was really assertive with the pickers to have them do the work as I had instructed and they just walked on me. Looking back now I think it was good that I started working on the farm so young. I had the opportunity to learn a lot before the prices for coffee plunged.
On the years I had better prices I was sensible enough to invest in renovating the farm, which still means I can maintain a healthy production. Over the years I also found good people to work with and I try to keep the same 6 people (including other local women, most of them mothers in need of a job) working at the farm every year. They know me and we respect each other.
I process my washed coffees at a small mill owned by myself and my brothers, also coffee producers. We only do washed coffees there. This season some of my brothers decided to sell cherry to exporters due to a smaller harvest and I had the mill to myself, so I dried some of my naturals there too.
Producer: Daisy Milena Contreras de Miralda
Farm manager: Daisy Milena Contreras de Miralda
Location: Chalchuapa town, Santa Ana department, El Salvador, Apaneca-Illamatepec Mountain Range
Size: 14 hectares
Soil: Clay loam
Altitude: 950 - 1200 m
Average temperatures: 25C
Average age of trees: 5 - 80 years
Harvest season: November to January
Cultivated varietals: Red and Yellow Bourbon, Pacas, Sarchimor, Yellow Icatu, Catimor
Processes: Natural, Washed and Honey. Currently experimenting with anaerobic
Visit my farm here!
My father gave me this farm, our family's first plot when I was only 26 years old. I have just graduated from university and my only experiencing in managing a farm was from watching my dad do it growing up. Sabaneta is located right next to the border with Guatemala and we have a beautiful view from the farm. I went through a lot of trouble in the beginning...
As a young woman, I had no respect from the workers, who would challenge me constantly. Sacks of fertilizer and other inputs were stolen from my warehouse several times. One time I was really assertive with the pickers to have them do the work as I had instructed and they just walked on me. Looking back now I think it was good that I started working on the farm so young. I had the opportunity to learn a lot before the prices for coffee plunged.
On the years I had better prices I was sensible enough to invest in renovating the farm, which still means I can maintain a healthy production. Over the years I also found good people to work with and I try to keep the same 6 people (including other local women, most of them mothers in need of a job) working at the farm every year. They know me and we respect each other.
I process my washed coffees at a small mill owned by myself and my brothers, also coffee producers. We only do washed coffees there. This season some of my brothers decided to sell cherry to exporters due to a smaller harvest and I had the mill to myself, so I dried some of my naturals there too.