Soil health is the key to achieving quality coffee. Today, we will teach you our secret to achieving the expectations from the market, while we carry out sustainable agriculture in our coffee crops. 
Have you heard about mountain microorganisms?
Belong to 4 groups: fungi, bacteria, actinomycetes, and yeasts. Their function is to break down organic scraps and make nutrients more available for the ground.
Although they are naturally found in forests and soil, in Cafelumbus we work to prevent them from disappearing in our coffee crops, because they bring us many benefits. Here
we count some:
● They maintain the quality of the soil.
● They help the production and final quality of the coffee cup.
● They help prevent the growth of harmful microorganisms in the plant.
● Promote the growth of foliage, leaves, flowers, and the quality of the fruit.
Providing conditions for these microorganisms to keep our crops is part of our actions framed in the new live farm program we started 3 years ago. In this sense, we have achieved up to 80 species of microorganisms from approximately 10 different types with that we work to maintain the quality and health of the soil to help to improve the production and the final quality of the coffee cup.
While other agricultures are causing loss of fertility and affecting soil health, our team does soil analysis and rational application of fertilizers; we reduced by 90% the use of herbicides and glyphosate for weed control and we maintain the soils with live covers (plants) so that microorganisms they can live there.
This is how we achieve more sustainable agriculture. Thanks to them, we will see the better quality in our farms’ soils in the coming years, and we will continue to provide our customers with scientific security to get high-quality coffee.
If you want to know more about our processes, stay tuned to
our blog updates and social media posts.
