Selva Negra Coffee Estate Quarterly Newsletter

Spring 2006

Highlights of the Quarter (April-June 2006) This newsletter, published quarterly, will take you through the life of the coffee at Selva Negra. With this issue we will begin describing the off-season coffee activities, since we have concluded the previous cycle and are currently shipping the last of the coffee production of the 2005-2006 crop. This will allow us to take you through the entire year of activities at the estate. With the coffee season over, and it is now time to start preparing the fields (plantillos) for the upcoming season. This involves maintenance to the workers houses and to the plantation, pruning coffee bushes, maintaining the shade trees, and planting new coffee seeds to replace in the future. In this issue we will also discuss the contruction of the new workers kitchen thanks to the guidance and donations of Rogers Family from JBR Gourmet Foods. And we would like to take this opportunity to also thank Stockton Graham & Co for their donation of a computer for use at the estate's school.

		Exciting News of the Quarter Attended SCAA in Charlotte, NC. Selva Negra got some great recognition. We placed 10th in the Rainforest Alliance Organization cupping contest and the best cupping score for all of Nicaragua. Royal of NY won the Nicaragua Q-Auction for a container of Selva Negra and brewed Selva Negra at their booth at the SCAA. New additions to the farm families. A new calf and two baby donkeys were born. -Read More- Mausi Kühl, Selva Negra owner, was featured in a travel video in the New York Times. Paul Kaufman and his team of scientists have discovered two new species of beetles during a recent study at Selva Negra, they will be returning to do further study on these and other beetles.
		The beginning of the 2006-2007 season We have concluded the 2005-2006 season and are currently shipping the last of its coffee production. We're now commencing the 2006-2007 season, we'll take this opportunity to begin our newsletter with the beginning of the coffee life cycle. The off-season activities are what sets the groundwork for the quality of our coffee. This quarter we're keeping our personnel busy with among other activities: pruning, cleaning & composting of the plantillos, and parasite removal. -Read More-
		New Sustainable Developments We're continuously busy with maintaining our enormous amount of sustainable works, yet we always find ways to integrate more environmental efforts. Currently we're in the process of finishing the new workers kitchen. Thanks the to insight and assistance of the Rogers Family (JBR Gourmet Foods) we've been able to retire the outlived kitchen for the farm personnel, and are constructing a wonderful new spacious kitchen. Another work currently under review is the potential of utilizing wind energy to supply the needs of the estate as well as Selva Negra Mountain Resort. -Read More-
		How Do We Make Compost Compost is a very important part of our sustainable works, not only is it a means of disposing of many by-products that would otherwise pollute our land and water, but it is also a critical part of our coffee production. Currently we're producing 4 million pounds of compost, we place about 5 pounds per coffee tree once a year, which means that we need about 6.5 million pounds of compost to supply all the coffee production needs. Please read this article to learn how we produce our compost. -Read More-

	Selva Negra Coffee Estate KM 140 Carretera a Jinotega Matagalpa, Nicaragua 011-505-772-3883 US Representatives - Javavino/Beanealogy: 404-588-9171 coffeeinfo@selvanegra.com