Farm Name: La Colmena
Farmer/Rep.: Angel Arturo Paz Ramirez
City: Santa Barbara
Region: Santa Barbara
Aroma/Flavor: peach, back berry, pinaablne, orane, grave, honeys molasses, apricot, all fruit basket, botanical lemon grass, melons,
Acidity: orange, bright, complex, refines. intense
Other: velvety body, milk chocolate syrup
Processing system: Washed
Variety : Catuai
Farm: La Colmena
Farmer: Angel Arturo Paz Ramírez
Farm’s name and location:
La Colmena farm is located in Las Flores community in the municipality of Santa Bárbara, Department of Santa Bárbara. It has an altitude of 1,650 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 am part of the third generation of coffee growers in my family. My grandfather Cantalicio Paz, was one of the first coffee farmers in the zone of The Yojoa’s Lake, and my father and uncles have continued harvesting coffee in San Vicente de la Nieve – Ilama/ Santa Bárbara.
I bought this property 5 years ago. Those years I have been investing time and effort in my farm with the only purpose to cultivate the best coffee of the region.
How many persons work in your farm, family members, permanent employees and temporary employees?
The farm is management for two permanent employees and during the harvest season I hire 10 temporary employees.
What natural resources conservation practices do you follow in the farm?
1 – Many floral and fruit species grown in the farm such as plums, pears and timber trees too, it helps to the fauna and flora conservation.
2 – There is waste water management treatment for the milling process so the water returns without pollution to the rivers.
3 –There is solid waste management treatment with the composting process.
4 – The coffee is grown under the shade of forest trees, besides planting in curves at level to minimize soil erosion.
What is the shade percentage and the varieties found in your farm?
Because the altitude I keep just 10% of shade in my coffee plantation.
What type of fertilization process and rust control do you use in your farm?
I make twice calcareous amendments yearly and once fertilization with a special formula for coffee. I apply a preventive rust control in June when rain season it is beginning, always with probated products and following the recommendations of IHCAFE technicians.
What type of management do you use in your farm (traditional, semi-technical, technical?)
The managed in my farm is technical.
Are you part of an association or cooperative?
I am part of San Vicente Coffee Exporters
What is the secret for winning this competition (describe the preparation process of the competing lot)?
I am not interested in quantity I am interested in quality. I don’t have any special secret, the Santa. Bárbara’s soil provides to our coffee an exceptional and exotic flavor, we just make a proper process to improve quality, pickers are very meticulous in just cut the ripe cherry. Wet milling is implemented “on time”, and the beans are dried in patios and in mechanical dryers; then those are stored in “Grain-Pro” bags to a 10.5% of humidity. We cup the coffee beans separately, in that way we know how to prepare the lots.
How does it feel to be a winner of the Cup of Excellence?
I feel motivated, fortunate and with the desire to continue participating in other competitions, and to improve my farm’s production and it also helps improve my workers’ living conditions by giving them a good salary for the work they do in maintenance, harvesting and the milling process.
Who prepares your coffee for exportation? (Explain how you sell it and to whom)?
I am the official cupper of San Vicente Coffee exporters, and with our technical team we are experts to prepare conventional and specialty lots. I have been selling my coffee to 49th. Parallel Coffee Roasters, for two years.
What is your opinion of the Cup of Excellence?
I am personally motivated to get involved because I am part of a coffee family. It is a good opportunity for the growers to participate in the international market, always with the desire to keep participating in future competitions, besides being beneficial for the grower, we get to know the coffee’s qualities and the best is that it helps us financially.
What has been your experience in the Cup of Excellence?
In San Vicente Coffee Exporters we work directly with the producers who participate in COE. Personally Is my fifth time as a COE participant, I got the seventh place in this competition in 2013 and 2017, 14th place in 2014 and 19th in 2015.