This 7.5-hectare lot is located at an altitude of 1300 to 1400 meters above sea level, where the Catuai variety is grown.
As with other lots on the farm, the cultivation of coffee is carried out in an eco-friendly manner. The farm follows sustainable production methods that consider social, economic, and environmental aspects. Coffee plants thrive under a canopy of forest, fruit, and musaceae species, and the farm uses low-intensity (green label) pesticides. The plants receive nourishment from both organic and synthetic fertilizers. They are also routinely pruned to improve their tissue and provide better light infiltration through shade management. Only ripe coffee cherries are harvested.
The processing method for this lot is particularly distinctive. After the coffee cherries are selected, floated, and collected, they are stored in plastic barrels for 72 to 120 hours in an anaerobic environment. The coffee is then transported in clean plastic bags and macen sacks to the processing facility.
Once at the processing facility, the coffee is placed on African drying beds housed under a roof. The coffee is kept off the ground at all times and is moved using PVC rakes. When the coffee is dried, it is stored in a specialized area of the warehouse. Here, it is stacked according to quality, producer, and process in new plastic bags and macen sacks.
Before being exported, the coffee is lifted from the drying patios at a humidity of 11 to 11.5% and stored for about a month. Then it is milled, classified according to the specifications, and packed in Ecotact bags and jute sacks with the appropriate ICO label.
Beyond their coffee production, El Cambalache farm is also socially conscious. They support educational social projects within their community by providing school supplies to children attending the local primary school. This commitment to their community demonstrates a balance between their coffee production and social responsibility.
Coffee Details
- Origin - El Suyatal, Macuelizo, Nueva Segovia
- Producer - El Cambalache farm
- Varietal - Red Catuai
- Altitude - 1300 - 1400 MASL
- Process - Anaerobic Natural
- Notes - Lime, Orange & Grapefruit
- Cupping Score - 86