The El Sacrificio farm extends over two hectares at an altitude of 1,450 metres in the Michigane region in the department of La Paz. It is named after the many sacrifices that producers have had to make to successfully produce quality coffee while introducing sustainable and viable production methods.
The farm became a member of COMSA in 2012, which is when producers began to implement organic farming techniques. They received support and training, which allowed them to develop their business and continue improving the quality of their coffee. In 2013 and 2014, the farm suffered greatly from Roya (coffee leaf rust) and lost 60% of its production. By partnering with COMSA, it was able to rapidly introduce new organic fertilisation and production techniques to produce quality microlots.
Today, the farm produces about 250 bags of coffee on average per year. In addition to coffee, the family also cultivates beans and maize for resale. Their coffee is dried initially on the patio in the sun.
After picking, the coffee is dried in the sun on patios.
Lempira | Organic production | COMSA partner | Sustainable approach | Lempira variety
Adin Ramos has been running the El Sacrificio farm for 28 years with his wife. Together, they work hard to produce quality coffee grown on two hectares of land in Michigane, in the department of La Paz. Adin uses organic production techniques that, combined with the high altitude and natural shade, allow him to produce a unique coffee in terms of both its quality and aromas.