{"id":21667,"date":"2022-05-23T01:00:49","date_gmt":"2022-05-22T15:00:49","guid":{"rendered":"https:\/\/projectorigin.coffee\/?p=21667"},"modified":"2022-11-01T12:30:20","modified_gmt":"2022-11-01T01:30:20","slug":"sustainability-at-el-arbol","status":"publish","type":"post","link":"https:\/\/projectorigin.coffee\/es\/sustainability-at-el-arbol\/","title":{"rendered":"Sostenibilidad en El \u00c1rbol"},"content":{"rendered":"
En 2015, Sa\u0161a \u0160esti\u0107 y Claudia Lovo se unieron para comprar un terreno en Dipilto, Nueva Segovia, Nicaragua. Esta tierra se usaba anteriormente para cultivar \u00e1rboles de caf\u00e9 de grado comercial, y tanto Sa\u0161a como Claudia cre\u00edan que pod\u00edan convertirla para producir caf\u00e9 de grado especial de alta calidad. Esta finca se llam\u00f3 El \u00c1rbol, por el \u00e1rbol gigante que crec\u00eda en el centro de la propiedad, y hoy es un s\u00edmbolo de comunidad, sustentabilidad y caf\u00e9 especial de calidad.<\/p>\n\n\n\n
El objetivo de El \u00c1rbol era crear una finca de caf\u00e9 especial totalmente sostenible para 2025. Al comprar la finca, se dieron cuenta de que esta meta requerir\u00eda muchos cambios y mucho trabajo. Antes de que Sa\u0161a y Claudia pudieran comenzar a pensar en mejorar los cafetos que crec\u00edan all\u00ed, primero ten\u00edan que pensar en los trabajadores. Administrar una finca de caf\u00e9 con \u00e9xito es casi imposible sin la ayuda de trabajadores, agr\u00f3nomos o recolectores, y El \u00c1rbol ya ten\u00eda empleados y chefs que Claudia estaba decidida a conservar.<\/p>\n\n\n\n
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Sostenibilidad Social<\/strong><\/p>\n\n\n\n
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Las condiciones en que viv\u00edan los trabajadores no eran muy buenas. Sa\u0161a comparte en su libro: \u201cUna de las cosas m\u00e1s desgarradoras que vi en la finca fueron las condiciones en las que viv\u00edan los trabajadores. Viv\u00edan en una habitaci\u00f3n peque\u00f1a, sin ventanas, de unos 6 metros cuadrados, sin siquiera un piso de concreto, solo era tierra. Incre\u00edblemente, hab\u00eda 18 personas que dorm\u00edan en estas habitaciones. \u2026 Estaba horrorizado\u201d. El hombre del caf\u00e9, p\u00e1gina 219.<\/p>\n\n\n\n
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Antes de considerar la calidad del caf\u00e9, Claudia y Sa\u0161a primero invirtieron en la gente. Renovaron los dormitorios de los trabajadores: colocaron pisos adecuados debajo de sus pies, agregaron ventanas para la luz y compraron colchones para dormir mejor. Luego buscaron en las cocinas y compraron un molino el\u00e9ctrico para moler ma\u00edz para las tortillas, de modo que los chefs no tuvieran que levantarse a las 3 am para moler manualmente el ma\u00edz durante 3 horas antes del desayuno. Para ayudar a permitir una dieta m\u00e1s equilibrada, una secci\u00f3n de la finca se dedic\u00f3 al cultivo de vegetales, para que los trabajadores tuvieran acceso a alimentos frescos m\u00e1s all\u00e1 del arroz, los frijoles y las tortillas que estaban acostumbrados a comer all\u00ed. Se compr\u00f3 una bandada de gallinas para poner huevos y se plantaron \u00e1rboles frutales, y los trabajadores permitieron recoger y llevar la fruta a casa a sus familias cuando estaba madura.<\/p>\n\n\n\n
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Todos estos cambios suenan muy saludables y ben\u00e9ficos, pero inicialmente no fueron bien recibidos. Sa\u0161a recuerda c\u00f3mo los trabajadores se resistieron a estos cambios, ya que cre\u00edan que el uso de estos nuevos lujos dar\u00eda como resultado un trabajo extra y m\u00e1s duro para ellos. La paciencia y amabilidad de Claudia es lo que les ayud\u00f3 a entender estos cambios.<\/p>\n\n\n\n
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Con el tiempo, los trabajadores comenzaron a confiar en Claudia.<\/p>\n\n\n\n
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Adem\u00e1s de crear una situaci\u00f3n de vida m\u00e1s c\u00f3moda y saludable, Claudia y Sa\u0161a acordaron pagar a los trabajadores m\u00e1s de lo que recib\u00edan anteriormente. Se les pag\u00f3 casi el doble por latta de cerezas que recolectaron, y tambi\u00e9n se les pag\u00f3 por recolectar las cerezas ca\u00eddas, ya que eventualmente causar\u00edan problemas a los \u00e1rboles. El \u00c1rbol creci\u00f3 lentamente para volverse socialmente sostenible de una manera que permitir\u00eda que la sostenibilidad ambiental tomara forma.<\/p>\n\n\n\n
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Sostenibilidad del medio ambiente<\/strong><\/p>\n\n\n\n
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El \u00c1rbol plane\u00f3 ser totalmente org\u00e1nico para 2025. La transici\u00f3n del uso de fertilizantes qu\u00edmicos a fertilizantes org\u00e1nicos no es un trabajo que se pueda hacer r\u00e1pidamente, a riesgo de impactar negativamente a los \u00e1rboles y los suelos, pero se puede ajustar con el tiempo. Adem\u00e1s de convertirse en org\u00e1nicos, Claudia y Tim se han esforzado mucho en mantener y mejorar la biodiversidad en la finca, ya que esto es beneficioso para la salud del suelo, el crecimiento del cafeto y la fauna local que vive en el \u00e1rea.<\/p>\n\n\n\n
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Al comprar El \u00c1rbol, Sa\u0161a y Claudia sab\u00edan que tendr\u00edan que poner mucho amor y esfuerzo en sus suelos y el paisaje. Muchos de los cafetos originales eran viejos y estaban descuidados y necesitaban ser reemplazados. Todos estos cambios toman mucho tiempo para implementarse, y Sa\u0161a recuerda los a\u00f1os dif\u00edciles al principio, con condiciones clim\u00e1ticas que causaban p\u00e9rdidas en cerezas maduras y m\u00e9todos de procesamiento que resultaban en un estilo de prueba y error para descubrir sus lotes. Despu\u00e9s de muchos a\u00f1os de perseverancia, El \u00c1rbol cultiva con \u00e9xito m\u00faltiples variedades de caf\u00e9 y se involucra en estilos de procesamiento que permiten una gran diversidad de perfiles de taza y sabores. No solo han descubierto lo que funciona para ellos, sino que ahora tambi\u00e9n est\u00e1n en condiciones de comenzar a ayudar a otros en su \u00e1rea local, ofreciendo conocimientos, apoyo y el uso de su equipo para el procesamiento.<\/p>\n\n\n\n
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\n<\/figure>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n
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Este Dia<\/strong><\/p>\n\n\n\n
El \u00c1rbol simboliza m\u00e1s que una simple finca de caf\u00e9. Ayudan a procesar caf\u00e9s para vecinos que no cuentan con la infraestructura necesaria, brindan conocimientos y equipos de procesamiento de CM para ayudar a elevar los lotes de caf\u00e9 a mejores calidades, apoyan a sus trabajadores y familias a trav\u00e9s de condiciones respetables, salarios justos y apoyo social de atenci\u00f3n m\u00e9dica y educaci\u00f3n. . Tambi\u00e9n es hogar de la vaca Lola, s\u00edmbolo de nuestro Proyecto Origen Regional cafetalero de la regi\u00f3n de Dipilto, y fuente de leche para los trabajadores.<\/p>\n\n\n\n
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El trabajo de Claudia y Sa\u0161a, con la colaboraci\u00f3n de muchos otros, para rejuvenecer esta antigua finca de caf\u00e9 de calidad comercial y convertirla en un refugio para lotes de calidad y un lugar de trabajo justo y sostenible para muchas personas es muy encomiable e inspirador. Estamos orgullosos de asociarnos con productores como Claudia, cuya visi\u00f3n se extiende m\u00e1s all\u00e1 de ella misma, y les agradecemos a ella y a Sa\u0161a por compartir su historia sobre la inversi\u00f3n de su energ\u00eda, tiempo y dinero en este proyecto. Project Origin continuar\u00e1 compartiendo el trabajo y el progreso de El \u00c1rbol y compartir\u00e1 actualizaciones sobre sus objetivos y reconocimientos de sostenibilidad.<\/p>\n\n\n\n
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Puedes leer m\u00e1s sobre El \u00c1rbol y el trabajo de Claudia y Sa\u0161a en el libro \u201cThe Coffee Man\u201d, escrito por Sa\u0161a \u0160esti\u0107.<\/p>\n\n\n\n
In 2015, Sa\u0161a \u0160esti\u0107 and Claudia Lovo teamed up to purchase land in Dipilto, Nueva Segovia, Nicaragua. This land was previously used to grow commercial grade coffee trees, and both Sa\u0161a and Claudia believed that they could convert it to producing high quality, specialty grade coffee. This farm was called El \u00c1rbol, after the giant […]<\/p>\n","protected":false},"author":4830,"featured_media":23066,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[76],"tags":[],"class_list":["post-21667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sustainability"],"acf":{"name_of_the_origin":"","origin":"https:\/\/projectorigin.coffee\/our-coffee\/nicaragua\/","project_image":false},"yoast_head":"\n
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