agroecology and Regenerative agriculture
Compas de Nicaragua is promoting agroecological and regenerative agriculture practices with a focus on protecting the forest, soil, and water. The practices we now call agroecology and regenerative agriculture were used by the inhabitants of the Americas ten thousand years ago to feed themselves healthily, ensuring food security for their families. We want to inspire the descendants of the indigenous peoples to return to their original agricultural practices that mimic the forest and natural productive ecosystems, producing healthier food while protecting the environment. We know that by caring for the environment, we are also improving biodiversity and the balance of the ecosystem. A healthy ecosystem also allows us to improve and diversify production.
We are providing monthly workshops for students and farmers so they can learn about and implement regenerative agriculture practices. We now have a group of farmers that are implementing soil conservation and no till farming practices that are showing positive results in terms of increased harvest and lower costs of production. They are motivated to continue these practices and to teach others!
Compas has been carrying out a reforestation project that establishes shade grown coffee and cocoa trees using a variety fo shade trees and including Moringa and Maya nut trees. We are also using turmeric and ginger plants which can tolerate shade . The goal is to create opportunities for farmers to earn income through the sale of coffee and cocoa beans, and at the same time, produce a nutritious source of food from the moringa and Maya nut trees.
Compas has been supporting farmers in La Paz through micro-loans so that they can diversify their farms, produce more healthy food through regenerative agriculture practices and add value by processing their produce.
The monthly workshops are carried out at The Peaceful Nature Reserve which is also a model regenerative agriculture farm. We are using the Reserve as a model of how to produce more healthy food while also protecting the environment.
How are we protecting the environment (forest, soil, and water)?
Forest protection: We are leaving the coffee plantation forest in its natural state, allowing a variety of native trees and plants to grow naturally without clearing the land and only making minimal prunings. Similarly, all dry leaves and branches are left on the ground to protect it and provide a space for the reproduction of microorganisms. Vegetable, pasture, and staple grain crops also include shrubs, fruit trees, and shade trees, using agroforestry and silvopastoral systems.
Soil protection: Throughout the farm, we implement agroecological and regenerative agriculture practices, which aim to recover and improve soils, ecosystems, biodiversity, and the relationship with living beings, while increasing production. Regenerative agriculture has these fundamental principles that improve the soil: 1) Continuous regenerative planting: always have something planted 2) Zero or minimal tillage: do not disturb the soil 3) Planting diverse plants in a single area 4) Conservation of living roots: do not uproot plants 5) Use of contour lines, windbreaks, infiltration trenches, crop rotation, cover crops, green manures, and biofertilizers.
Water Protection: Caring for the forest is fundamental to caring for water, as trees filter water, prevent erosion and evaporation, and recharge groundwater. Forests also increase humidity levels in the air by releasing water vapor, which contributes to cloud formation and precipitation. Regenerative agriculture practices include the use of infiltration trenches, which help conserve and collect rainwater, and the use of living barriers that protect the soil and prevent erosion and rainwater loss. The Reserve has two natural pools that use an air pump to maintain an oxygenation system and aquatic plant biofilters, allowing nature to provide hygienic water. The vibrant ecology of plants and animals conditions the water, so there is no need for any chemicals. The pools are healthy for people and wildlife. The pools are complete ecosystems that attract and provide clean water for many species to the reserve, such as pipi lachas (a type of hawk), birds, butterflies, bees, and frogs. The swimming pool is over two and a half years old and the water has never been changed; it stays clean naturally without the use of chemicals. The water from the house and the café is reused to irrigate the vegetable garden and flower garden. The farm also has several tanks to collect rainwater. The coffee is processed using the "honey" method: the coffee is not washed, but rather dried with all the honey, avoiding waste and water pollution.
We are providing monthly workshops for students and farmers so they can learn about and implement regenerative agriculture practices. We now have a group of farmers that are implementing soil conservation and no till farming practices that are showing positive results in terms of increased harvest and lower costs of production. They are motivated to continue these practices and to teach others!
Compas has been carrying out a reforestation project that establishes shade grown coffee and cocoa trees using a variety fo shade trees and including Moringa and Maya nut trees. We are also using turmeric and ginger plants which can tolerate shade . The goal is to create opportunities for farmers to earn income through the sale of coffee and cocoa beans, and at the same time, produce a nutritious source of food from the moringa and Maya nut trees.
Compas has been supporting farmers in La Paz through micro-loans so that they can diversify their farms, produce more healthy food through regenerative agriculture practices and add value by processing their produce.
The monthly workshops are carried out at The Peaceful Nature Reserve which is also a model regenerative agriculture farm. We are using the Reserve as a model of how to produce more healthy food while also protecting the environment.
How are we protecting the environment (forest, soil, and water)?
Forest protection: We are leaving the coffee plantation forest in its natural state, allowing a variety of native trees and plants to grow naturally without clearing the land and only making minimal prunings. Similarly, all dry leaves and branches are left on the ground to protect it and provide a space for the reproduction of microorganisms. Vegetable, pasture, and staple grain crops also include shrubs, fruit trees, and shade trees, using agroforestry and silvopastoral systems.
Soil protection: Throughout the farm, we implement agroecological and regenerative agriculture practices, which aim to recover and improve soils, ecosystems, biodiversity, and the relationship with living beings, while increasing production. Regenerative agriculture has these fundamental principles that improve the soil: 1) Continuous regenerative planting: always have something planted 2) Zero or minimal tillage: do not disturb the soil 3) Planting diverse plants in a single area 4) Conservation of living roots: do not uproot plants 5) Use of contour lines, windbreaks, infiltration trenches, crop rotation, cover crops, green manures, and biofertilizers.
Water Protection: Caring for the forest is fundamental to caring for water, as trees filter water, prevent erosion and evaporation, and recharge groundwater. Forests also increase humidity levels in the air by releasing water vapor, which contributes to cloud formation and precipitation. Regenerative agriculture practices include the use of infiltration trenches, which help conserve and collect rainwater, and the use of living barriers that protect the soil and prevent erosion and rainwater loss. The Reserve has two natural pools that use an air pump to maintain an oxygenation system and aquatic plant biofilters, allowing nature to provide hygienic water. The vibrant ecology of plants and animals conditions the water, so there is no need for any chemicals. The pools are healthy for people and wildlife. The pools are complete ecosystems that attract and provide clean water for many species to the reserve, such as pipi lachas (a type of hawk), birds, butterflies, bees, and frogs. The swimming pool is over two and a half years old and the water has never been changed; it stays clean naturally without the use of chemicals. The water from the house and the café is reused to irrigate the vegetable garden and flower garden. The farm also has several tanks to collect rainwater. The coffee is processed using the "honey" method: the coffee is not washed, but rather dried with all the honey, avoiding waste and water pollution.
A diversity of produce and products:
By protecting the forest, water, and soil, we are restoring vital ecosystem processes and improving biodiversity, such as pollinators, decomposers, biological control agents, birds, mammals, and native species. Having a healthy ecosystem also allows us to improve and diversify production. These are the various products from sustainable processes that we offer:
By protecting the forest, water, and soil, we are restoring vital ecosystem processes and improving biodiversity, such as pollinators, decomposers, biological control agents, birds, mammals, and native species. Having a healthy ecosystem also allows us to improve and diversify production. These are the various products from sustainable processes that we offer:
- Organic shade-grown coffee: a high-quality shade-grown coffee. We also have flavored coffees—vanilla, cacao, and cinnamon. The coffee from the farm is used to prepare the café's beverages.
- Honey, propolis, and pollen from native bees: We have a meliponary of native bees that produce purer and more medicinal honey than other bees.
- Vegetables: We have a family garden where we grow tomatoes, chili peppers, oregano, basil, spinach, sweet potatoes, yams, bell peppers, scallions, etc
- Turmeric and ginger: The rich soil allows us to grow turmeric and ginger.
- Plantains and bananas for the cafeteria's food.
- Fruit trees: We have citrus trees, loquats, soursops, guavas, and peaches, which we use to make smoothies for the cafeteria.
- Vanilla: The vanilla plants are used to make coffee con vanilla.
- Cacao: Cacao is used to make coffee with chocolate .
- Native plants, yams, cherry tomatoes, medicinal herbs.
- Soil microorganisms: We have a wide variety of microorganisms in the soil, which we use to make fertilizer.
- Ojoche: We have 12 ojoche trees that produce a large quantity of nutritious seeds. Ojoche is recognized as one of the most nutritious seeds. We dry, roast, and grind the seeds to make ojoche flour, which can be used to prepare drinks and food. We offer ojoche drinks in the café.
- Milk production by cows: We have 6 cows, and their milk is used to prepare drinks in the café.
Recycled products, reuse of waste, and added value:
1. Biogas: Cow manure is used in the biodigester to produce gas for cooking in the café. The biodigester is a system that allows the anaerobic decomposition of organic matter such as plant waste and animal manure, releasing gases that can be used for cooking or generating electricity. In addition to producing biogas, the biodigester also produces a liquid and a solid byproduct.
2. Biol: The liquid byproduct of the biodigester is used as a foliar fertilizer. Vermicompost: The solid byproduct of the biodigester is used to feed earthworms, which transform it into vermicompost, one of the best fertilizers. 3. Worms: worms transform cow manure and other organic waste into humus, a very high-quality organic fertilizer.
4. Coffee pulp: We are using coffee pulp to make wine. The pulp that is not used to make wine is dehydrated to obtain "husk," which is used to make tea and infusions. Coffee wine and tea are not only delicious but also very nutritious: they contain proteins, minerals, and antioxidants.
5. Coffee grounds: We are reusing coffee grounds to make coffee face masks with native bee honey.
We have a coffee greenhouse that also functions as a solar dehydrator. We not only dry coffee, but also ojoche seeds, beans and corn, turmeric, vegetables, herbs, and fruits. With the dehydrator, we prevent losses due to spoilage and can extend the shelf life of products. Dried products we offer: Turmeric: grated, dried, and ground turmeric. Chili: dried chili. Marango: dried and ground morango leaves..
1. Biogas: Cow manure is used in the biodigester to produce gas for cooking in the café. The biodigester is a system that allows the anaerobic decomposition of organic matter such as plant waste and animal manure, releasing gases that can be used for cooking or generating electricity. In addition to producing biogas, the biodigester also produces a liquid and a solid byproduct.
2. Biol: The liquid byproduct of the biodigester is used as a foliar fertilizer. Vermicompost: The solid byproduct of the biodigester is used to feed earthworms, which transform it into vermicompost, one of the best fertilizers. 3. Worms: worms transform cow manure and other organic waste into humus, a very high-quality organic fertilizer.
4. Coffee pulp: We are using coffee pulp to make wine. The pulp that is not used to make wine is dehydrated to obtain "husk," which is used to make tea and infusions. Coffee wine and tea are not only delicious but also very nutritious: they contain proteins, minerals, and antioxidants.
5. Coffee grounds: We are reusing coffee grounds to make coffee face masks with native bee honey.
We have a coffee greenhouse that also functions as a solar dehydrator. We not only dry coffee, but also ojoche seeds, beans and corn, turmeric, vegetables, herbs, and fruits. With the dehydrator, we prevent losses due to spoilage and can extend the shelf life of products. Dried products we offer: Turmeric: grated, dried, and ground turmeric. Chili: dried chili. Marango: dried and ground morango leaves..
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