-The seeds must be sown at the beginning of the rainy
season. The hole depth and spacing are determined by the type of
soil, the variety of plant, and the incline of the slope.
MANAGEMENT OF THE FARM
-Maintenance of the fields must include
the following: pruning trees, sowing new plants, cleaning the farm,
fertilizing plants and soil, prevention of erosion, regulating diseases,
and preventing plagues.
-Only ripe coffee (red cherries) may be picked, avoiding contamination
with green or overripe cherries and other alien elements.
-Fallen cherries that have burst open should not be harvested with
the ripe cherries.
have to be delivered and de-pulped the same day they were picked.
-The coffee has to be stowed and transported in clean bags used specifically
for organic products.
-All of the coffee received at the wet mill has to be inspected
to ensure that it is ripe and clean.
-The de-pulping machine has to be graduated appropriately.
-The coffee must be fermented for the correct period of time. Fermentation
must be uniform.
-The fermented coffee has to be washed thoroughly, using only clean
-The coffee must be dried on clean patios in layers no more than
5 cms thick. The drying coffee should be turned over at least once
the case of a mechanical dryer, the coffee must first be dried on the
patio for at least one day so it will not enter the drying machine wet.
-The humidity of the dried parchment coffee has to be between 9.5 and
12%, according to the local climate.
7.STOWING AND TRANSPORT
-Stowing of the dry parchment coffee has to be done in clean bags in
a ventilated room. The bags have to be separated from the floor, the
walls, and the roof.
-The warehouse has to be completely clean and free of contaminating
substances (such as gasoline) and other products with strong odors.
-Each farm has to keep careful records according to the initial diagnosis
and consequent management plans. Moreover, it has to have exact registers
of its costs and production volumes.
-The farm and its registers are to be inspected by the co-op twice a
year and by the organic certifier once a year.