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HomeOrganic FoodAn Interview with Miriam Pérez of Café Orgánico Marcala (COMSA)  — The...

An Interview with Miriam Pérez of Café Orgánico Marcala (COMSA)  — The Filth

Monica: How lengthy does it take for the crop to be prepared for harvesting? 

Miriam: The espresso crop is prepared for harvesting within the third 12 months. 

Monica: In what season of the 12 months is the espresso harvest? 

Miriam: The harvest season within the Marcala area begins in November and ends in April. 

Monica: What’s the harvesting course of like? 

Miriam: When the gathering begins, two containers are used, they are often luggage or baskets. These are connected to the physique of the particular person who’s going to hold out the espresso cherry assortment activity. These containers are used to deposit the inexperienced, dry, and over-fermented beans on one aspect and the pink cherries within the different container. 

At 3 pm, the espresso is acquired by the harvesters, weighing the espresso cherries and maintaining a report of the every day deliveries for every one who harvests them. 

The pink espresso cherries are positioned in a sieve to proceed with the collection of inexperienced, dry, and fermented beans which might be combined on the time of harvest. Then the depulping course of is carried out to acquire a honey-processed espresso and/or it’s taken to the sun-drying patio to acquire a pure, dry cherry espresso. 

Monica: What varieties of soils do you will have and what are a few of your practices to complement/preserve the standard? 

Miriam: A big a part of our soils is sandy loam soils. The great agricultural practices we use to nourish the vegetation and soil embody: 

  • Preparation and utility of natural fertilizers based mostly on natural matter, mountain microorganisms, minerals, and residing molecules. 

  • Software of bio-preparations. 

  • Sowing of Therapeutic crystals. 

  • Pranic Therapeutic meditations over the vegetation. 

  • Sowing of timber. 

Cultivation duties utilizing the lunar calendar (Cleansing, pruning, de-leafing, sowing and re-sowing of espresso vegetation, utility of strong and liquid natural fertilizers) 



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