Heres what Falcon Speciality the importer of this coffee have to say about it.
The Las Hortensias farm is owned by Ana María Albir Sotomayor, who inherited it over 50 years ago from her family. The name Las Hortensias is Spanish for hydrangeas, and it was chosen due to the presence of these flowers on the farm. The farm is located in the Buenos Aires community in Dipilto, Nueva Segovia, and its exact GPS coordinates are 16P 546904 1523716.
On average, only one permanent worker is employed on the farm, but during the harvest months, from November to March, the workforce increases to 15. The farm spans across approximately 4.2264 hectares, with an impressive yield of 22 quintals of parchemnt per hectare. The coffee is grown at an altitude of around 1300 meters above sea level on sandy loam soil, with the cultivated varieties including Catimor, Red Catuai, and Parainema.
This plot covers about 2 hectares at altitudes ranging between 1200 and 1300 meters. The variety of coffee grown in this plot is Red Catuai. The coffee is cultivated in an eco-friendly manner with a focus on sustainability from social, economic, and environmental perspectives. Shade is provided through forest species, fruit trees, and banana plants. The farm also employs low-intensity pesticides, organic and synthetic fertilizers, and periodic pruning of the coffee plants to improve their growth. The coffee is handpicked only when the beans are ripe.
After the coffee is harvested, it is measured, the beans are selected, floated, pulped, and then left to ferment for 18 to 24 hours. After this, they are washed with clean water. The coffee is then transported in plastic bags and new jute sacks, taking special care to ensure cleanliness during transportation.
The coffee received at the dry mill is sent to African drying beds, which are covered with a roof inside a microtunnel to prevent any contact with the ground. Plastic rakes are used to move the coffee. Once dry, the coffee is stored in a specific area within the warehouse, always separate from the other coffees handled by the mill.
When ready for export, the coffee is lifted from the patios to achieve a humidity level between 11 and 11.5%. It is then stored in warehouses for approximately a month, before it is hulled, sorted according to the customer's requirements, and packed in new jute sacks and Ecotact bags.
