Farm Name: El Guayabo
Farmer/Rep.: Mario Alexis Moreno Leiva
City: Las Vegas
Region: Santa Barbara
Aroma/Flavor: orange, black grapes, grape juice, raspberry, fresh, grapes, berry
Acidity: blue berry, hibiscus, complex, long to start to finish consistent
Other: stone fruit, lychee
Processing system: Washed
Variety : Pacas
MARIO ALEXIS MORENO LEIVA
Farm: El Guayabo
Farmer: Mario Alexis Moreno Leiva
Farm’s name and location:
El Guayabo farm is located in El Cedral community in the municipality of Las Vegas, Department of Santa Bárbara. It has an altitude of 1650 meters above sea level.
What is your farm’s history? Is your farm a family unit? How long has it belonged to your family? How many members make up your family?
Mario belongs a traditional coffee producer family: Moreno Family. Don Daniel, his father began to produce coffee since 1980 traditional way. In 2005 the oldest brother in the family, Miguel, began to participate in COE with good success and behind him the rest of the brothers and cousins began to participate too. Mario Moreno had to work very hard to have his farm, after to work 5 years in United States as immigrant and save enough money, in 2010 he returned to Honduras and bought his first plot of land, El Guayabo farm and planted coffee following the steps of his brother Miguel.
Mario and his wife have four children, three girls and a boy whose depend economically of the coffee production. Mario has 2.5 hectares of coffee in total to maintain his family.
How many persons work in your farm, family members, permanent employees and temporary employees?
As a full time coffee producer, Mario is in charge of the maintenance of his farm, eventually he hire three temporary employees for weeding, fertilization and pruning. During the harvest all the family is involve to pick the cherries and they need the help to 20 – 25 temporary pickers in order to have a homogeneous harvest.
What natural resources conservation practices do you follow in the farm?
Plantain is used as life barriers and when the plantain trees die, Mario
use them as compost.
What is the shade percentage and the varieties found in your farm?
He just use plantain trees as shade.
What type of fertilization process and rust control do you use
in your farm? Mario fertilize three times per year, using different fertilizers that are recommended by technicians of IHCAFE or suppliers companies.
What type of management do you use in your farm (traditional, semi-technical, and technical?)
Mario’s farm is a semi-technical type.
Are you part of an association or cooperative?
He is participating by himself.
What is the secret for winning this competition (describe the preparation process of the competing lot)?
One the most important thing is to pick the cherries ripe, we select all the cherries and eliminate non ripe ones. Depulping is done the same day the cherries have been picked, and after 12-15 hours of fermentation I wash my coffee with fresh water from the mountain. I let the coffee rest in clean water for 8 – 12 hours to remove any mucilage remains before to start the dry process. The dried is done under shade for 15 – 17 days in African beds.
How does it feel to be a winner of the Cup of Excellence?
I am very satisfied to be a winner. I could show my coffee is very consistent because I won the 4th place last year and I hope following to improving, my goal is win COE.
Who prepares your coffee for exportation? (Explain how you sell it and to whom)?
San Vicente Exporter I work with to export my coffee.
What is your opinion of the Cup of Excellence?
COE has been the best platform to make me known by buyers and to improve my familiy’s wellness. With the sale I made last year, I managed to buy other plot and I planted it with Coffee. I am very grateful with God and COE program.
What has been your experience in the Cup of Excellence?
This is my third time participating in COE. I got the 16th, 4th,
3th places respectively.
The property’s characteristics:
The coffee’s characteristics in the Cup of Excellence: