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Experimental Helvetia
6240.105El Salvador National Winners
US$5.10/lb
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2
Bids
Winner: Wataru & Co., Ltd.
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HELVETIA farm is located in the community of El Naranjito, municipality of Ataco about 10 km of the state capital of Ahuachapán with a height of 1500 meters over sea level.
Helvetia Estate farm is located in the Ilamatepeq Mountain Range, 3 miles away from the astonishing, touristic town called Concepcion de Ataco, Ahuachapan in the occidental region of El Salvador, Its topography is broken which creates a humid, tropical and exceptional microclimate. It has 6 natural water fountains located across the farm, which are protected by natural vegetation of the region. The farm is worked all year round based on a “protocol of works” which defines all the works that will be made on the farm, depending on strategic planning of the plantation. For example we define the work by its order, the shadow pruning method to use ,the coffee pruning, the wind barriers pruning period, the renovation method defined for a 5 year period, the fertilization formulas depending on soil analysis, the cleaning strategy and all of the works involved on the farm.
Our coffee is pulped the same day that is harvest an sundried in clay patios, they are hand moved every 30 minutes getting 16 moves in a day, after the fourth day is put together for the night rest, then moving it 16 times a day until it gets to the normal humidity to put it in the warehouse, more than checking its humidity by the moisture measurement equipment, even though we use an eyeful check for consistent appearance.
COORDINATES
13° 50’ 44.63” N
89° 52’ 29.39” W
Helvetia Estate farm is located in the Ilamatepeq Mountain Range, 3 miles away from the astonishing, touristic town called Concepcion de Ataco, Ahuachapan in the occidental region of El Salvador, Its topography is broken which creates a humid, tropical and exceptional microclimate. It has 6 natural water fountains located across the farm, which are protected by natural vegetation of the region. The farm is worked all year round based on a “protocol of works” which defines all the works that will be made on the farm, depending on strategic planning of the plantation. For example we define the work by its order, the shadow pruning method to use ,the coffee pruning, the wind barriers pruning period, the renovation method defined for a 5 year period, the fertilization formulas depending on soil analysis, the cleaning strategy and all of the works involved on the farm.
Our coffee is pulped the same day that is harvest an sundried in clay patios, they are hand moved every 30 minutes getting 16 moves in a day, after the fourth day is put together for the night rest, then moving it 16 times a day until it gets to the normal humidity to put it in the warehouse, more than checking its humidity by the moisture measurement equipment, even though we use an eyeful check for consistent appearance.
COORDINATES
13° 50’ 44.63” N
89° 52’ 29.39” W
| Boxes: | 18 |
|---|---|
| Score: | 87.36 |
| Variety: | Pacamara |
| Weight: | 1223.55 |
| Process: | Honey Anaerobico |
| Region: | Apaneca Ilamatepec |
| Rank: | Experimental |