Flores Permaculture

COFFEE PRODUCTION Flowering Coffee shrubs. Ripe Coffee berries ready to be harvested. Soaking the berries in water allows the pulp to rupture and the seeds fall free to be collected on the bottom of the container.  After removing the seeds, they are allowed to soak longer until they begin fermenting and the outer coating disintegrates.  Next they are dried thoroughly. After drying in the sun, the seeds are slow roasted on the stove top in a large Wok. The seeds slowly change from a whitish color into golden brown. Finally the seeds achieve an even dark color and amazing aroma, indicating they are ready to be ground and brewed for a caffeine rich and healthy beverage. WINE PRODUCTION Freshly harvested grapes are collected and put into a large container, along with a hearty yeast variety. Within 36 hours the grapes are bubbling with activity and giving off a wonderful aroma. After 2 weeks, the grapes are fil...

We are taking a break from construction to return to the gardens this week. Above, Alex clears the jungle that is encroaching on the Banana Patch. Good ventilation is crucial to minimize fungus and rot on the newly forming fruits.  This year we have about 150 trees and we will continue expanding as we clear more jungle.  Everyone adores bananas.  We always run out no matter how many I harvest.   Estrella, Samantha, and Alex remove the weeds that are choking out the Taro Patch and opening new land to expand the existing patch. The Swiss Chard is going strong still, providing a tasty and healthy green leafy vegetable to eat daily. Everybody lends a hand to remove the weeds before topdressing with fresh compost in the Zone 1 gardens. Nadine hauls weeds from the gardens to the compost bin, where they will be recycled until next year. Jasmine is organizing the Zone 1 gardens with fresh compost, irrigation,and seeds. ...

This summer we are working steadily to build my boys a proper bedroom. They are now old enough to sleep alone and be responsible for their toys.  Also, I would like to have some privacy in my bedroom and be able to crank up the amp on my Electric Bass without concern for their little ears. This project began last year  and can be viewed here. Above the wall that divides their bedroom from the rest of the house is nearly completed. I was fortunate to have an amazing crew of hard working wwoofers to help transport the building materials necessary for construction to continue. The Zip-Line had some minor modifications and is functioning well to get the building supplies across the valley to my house.  Above, Maria catches some rest while waiting for the next delivery of sand to unload from the Zip-Line. I employed Ricardo from my village to help with the heavy lifting and stucco work, a skill that I have yet to master.  ...

Spring is nearly ready to turn into Summer as the Solstice arrives. The gardens are nearly all planted and soon construction on the house continues. The Japanese Blue Sweet Potato flowers are blooming.  The cuttings are in the ground and hopefully will produce a bountiful harvest in the Autumn. We are now harvesting Flores Yellow Sweet Potatoes that were planted last year, as well as Bananas and Taro.  These three crops are the staples that allow us to survive yearly. "Cozido de Porco" is a house favorite using the Kale and Sweet Potatoes, alongside island raised Pork.   Hopefully, we will keep our own pigs next year.  In theory we have enough surplus to feed two pigs, we only need to build the housing for them. The Sugar Cane is growing very well in the Tropical Micro-climate.  In the future, it can be used to help the fruit wine achieve a higher ABV.   The African Yams have sprouted and are now getting...

Thank you Nouria and Philip for all your help and carpentry skills. The Wwoofer Cabana now has another wall to keep the elements out, but to allow the sunlight in. The view from inside, as the wall is finished and the door is mounted.  The final product.  We used all recycled materials for this job.  Only the nails and studs were store bought. The Wwoofer Cabana  is nearly a fully functioning house now, ready to host all of our wonderful volunteers.  Thank you all so muh, the farm would not be possible without you!

In my ongoing quest to provide high quality and healthy protein to all those living on my farm, I have been raising chickens and Guinea Fowl for eggs and meat.   This year it is time to eat the old and introduce the new.  This is to introduce new genetic material into the flock and to eat the older hens that no longer lay eggs reliably. The first step is to catch the rooster and hens that are on the menu. We give them a last cuddle and thank them for their service before slaughtering them.  They are friends and helpers that deserve respect. We remove their heads and feathers first. Sofie and Sofia are awesome helpers and quick learners!  Thank you ladies. Next the meat is removed from the carcass and the rest added to the compost pile for recycling into next years gardens. The new Rooster is introduced to the remaining flock.  Later in the season eggs will be collected and incubated to pass on his genetics ...