Farm – Finca El Hato working with Small Producers of Jalapa growers association
Altitude – 1700 – 1900 meters
Location – Santa Maria, Jalapa
Variety – Pache San Ramon, Catuai, Bourbon, Caturra
Harvest – April 2017
Process – Fully washed, fermented and sun dried at Finca El Hato, Fraijanes.
Legal representative: Pataleon Lopez
Rainfall: 1,500 a 2,500 ml.
Temperature: 12 – 26 C.
Water Supply: Water dams with rainwater only – there are very little water resources in this region, one of the main reasons no one has access to a wet mill.
Soil: Pumis soils, black rich soil
Shades Trees: Chalum, Caspirol, Graviela, banana trees
Producers: 46 members in the association, 3 of which are women
Town/City: Indigenous community of Santa Maria Xalapan Jalapa, Jalapa
Age of the coffee trees: The coffee plantations are roughly 15 years old and are pruned and renewed on a regular basis in order to produce quality coffee.
Association History: The idea was born in Santa Amellia Xalapa as a way of supporting a growing community of farmers. They excelled at growing: Corn, Tomato, Apples, Peaches and Avocado – they then added coffee. Due to the richness of the soils and the high altitude at where they are found, coffee has been a great success. The idea originated when a Spanish organization visited them and encouraged an organized community to support each other and find better markets for their quality products. They became a formal association in February of 2017 with the help of Third Wave Coffee Source and will hopefully have their first wet mill next year.