Farm Name: Las Flores
Farmer/Rep.: Natalia Pineda Molina
Region: La Paz
Aroma/Flavor: bubble gum, guava, strawberry, juicy red wine, tropical fruit, tropical, cherry, fruits, plum, jasmine, jammy
Acidity: tartaric, complex, complete, articulate
Other: candy, sweet, fruit tart finish,
Processing system: Natural
Variety : Catuai
NATALIA PINEDA MOLINA
Farm: Las Flores
Farmer: Natalia Pineda Molina
Farm’s name and location:
Las Flores farm is located in Las Flores community in the municipality of Chinacla, Department of La Paz. It has an altitude of 1500 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?
I have always been a coffee producer since I was young and with much effort and sacrifice I could bought an old coffee farm to begin to produce my own. In 2012 my farm was devastated by the coffee rust and I had to plant the farm again. I decided to keep the variety Catuai because I wanted to dedicate to produce specialty coffees. Coffee is the only economic activity of the family.
How many persons work in your farm, family members, permanent employees and temporary employees?
My family dedicate completely to maintain the farm, I have not permanent employees and I hire 4 to help in the mail activities of the farm and during the harvest season I hire 10 persons to pick the coffee cherries.
What natural resources conservation practices do you follow in the farm?
I have planted trees as life barriers with species like
Gravilea and Guama. Also we have reforested the water sources into the farm.
What is the shade percentage and the varieties found in your farm?
My farm is grown under shade of the 30%. We use Guama, Pepeto , Estoraque and Fruit Trees for shade.
What type of fertilization process and rust control do you use in your farm?
We fertilize three times a year using certified organic product. We do not use chemical fertilizers and supplies.
What type of management do you use in your farm (traditional, semi-technical, and technical?)
Natalia’s farm is a semi-technical type.
Are you part of an association or cooperative?
She is participating by herself.
What is the secret for winning this competition (describe the preparation process of the competing lot)?
I think is a combination of different factors. First, we are aware about the nutrition and the maintenance of the farm, we usually to pick just ripe cherries and eliminating immature ones. For being a natural Coffee, the dry process was very delicate because it was the first time preparing a natural coffee.
How does it feel to be a winner of the Cup of Excellence?
I feel happy and blessed because it is my first time in COE and I got the 4th place!!
Who prepares your coffee for exportation? (Explain how you sell it and to whom)?
I am member of Pacayal Coffee and I export my Coffee through them.
What is your opinion of the Cup of Excellence?
It is a good program because we can promote our Coffee and make us known by buyers. We can get the best prices for our coffee.
What has been your experience in the Cup of Excellence?
This year is my first time in COE.