Farm Name: El Cedro
Farmer/Rep.: Wilson Orlando Moreno Lopez
City: Las Vegas
Region: Santa Barbara
Aroma/Flavor: Toffy, red grape, dusty coco, mandarin orange, melon, black currant, bergamot
Acidity: mallic, tartaric, bright., vibrant,
Other: caramel, round syrupy mouthfeel juicy sweet, white wine finish round
Processing system: Washed
Variety : Pacas
Farm: El Cedro
Farmer: Wilson Orlando Moreno López
Farm’s name and location:
El Cedro 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?
I began to produce coffee in 2010, my father gave me a plot of land and I bought another one to complete a hectare. My brother Darwin and I work together and share the maintenance of our farms.
How many persons work in your farm, family members, permanent employees and temporary employees?
We are part of a family group and each of us have their own farm but we hire together 12 persons to help in the maintenance activities. During the harvest season we hire 20 -25 pickers from the nearby villages.
What natural resources conservation practices do you follow in the farm?
I keep my coffee farm under shade to preserve the natural resources.
What is the shade percentage and the varieties found in your farm?
My farm has a 40 % of shade with Guama trees.
What type of fertilization process and rust control do you use in your farm?
I do organic and chemical fertilization. Chicken manure and coffee pulp are used as organic fertilizers and I use a combination of Nutricafe, 18-46-0, 12-12-12 and Urea to complement the nutrition of my farm. Coffee rust is not a serious problem in my farm because the height, I use fungicide twice in a year if it is necessary.
What type of management do you use in your farm (traditional, semi-technical, and technical?)
It is a semi-technical farm
Are you part of an association or cooperative?
No, I am an individual farmer
What is the secret for winning this competition (describe the preparation process of the competing lot)?
My farm has good soil and climate conditions that allow to get great flavors in my coffee. Nutrition is done according the requirement of the plant, cherries are picked ripe, wet milling is made the same day of the picking. After 18 hours of fermentation I wash the coffee with fresh water from the mountain and coffee rest at least 10 hours in clean water before to drying. The drying process is very slow and take almost 25 days to dry the coffee properly.
How does it feel to be a winner of the Cup of Excellence?
I am very happy and hopeful because it was my first time participating in COE and I won the 8th place. I hope this is an inflexion point in my life and I can to improve my family’s life.
Who prepares your coffee for exportation? (Explain how you sell it and to whom)?
I am starting to work with San Vicente Exporter
What is your opinion of the Cup of Excellence?
COE is the best way to build relationships with other experienced farmers and buyers, and give the coffee farmers the way to get ahead.
What has been your experience in the Cup of Excellence?
It is my first time as participant in COE.