Peruvian condor6/13/2023 ![]() To birds, the sky is not empty but a landscape of invisible features: wind gusts, currents of warm rising air and streams of air pushed upward by ground features such as mountains. “The finding that they basically almost never beat their wings and just soar is mind-blowing,” said David Lentink, an expert in bird flight at Stanford University, who was not involved in the research. The results were published on Monday in the journal Proceedings of the National Academy of Sciences. “Condors are expert pilots but we just had not expected they would be quite so expert,” said Prof Emily Shepard, a study co-author and biologist at Swansea University in Wales. One bird flew more than five hours, covering more than 100 miles (160km), without flapping its wings. Incredibly, the birds spent just 1% of their time aloft flapping their wings, mostly during takeoff. ![]() The Valle de Condor lot it is comprised of coffee from a number of the best producers in the cooperative who have been carefully selected by the quality control team for their outstanding quality coffee.For the first time, a team of scientists strapped recording equipment they called “daily diaries” to eight condors in Patagonia to record each wingbeat over more than 250 hours of flight time. Valle del Condor, or valley of the condor, pays homage to pre-Inca drawings of condors that can be found on the mountain where Union y Fe farmers grow their coffee. It is then delivered by each individual producer to Union y Fe's warehouse, which has been carefully designed to preserve quality until the coffee can be transported to the regional dry mill and exported. They are then dried individually by producers on covered raised beds for 10-18 days, until the coffee reaches optimal humidity in the 10.5-12% range. Union y Fe producers hand pick only the ripest cherries, and immediately de-pulp and ferment them for 15-30 hours. They also help members maintain food security by showing them how to raise small animals and maintain vegetable gardens. Expert agronomists train members in agronomic best practices, pest control, soil analysis, fertilization, certification compliance, harvesting, and post-harvest processing. One of the key ways they accomplish this is through the technical assistance they provide to their members. It's through this shade-grown method that Union y Fe are able to preserve the natural environment in which they farm and comply with organic production standards.Īs a group, they strive to generate wellbeing for both their member families and the environment through coffee production. ![]() Very well structured and clean.Įstablished in 2014, cooperative Union y Fe is found in the San Ignacio, Cajamarca region of Peru. The cooperative has 216 producers who farm a total of 873 hectares of certified coffee, of which 650 are FTO and cultivated under the shade of fruit and forest trees. ![]() Body and mouthfeel are balanced with milk chocolate flavors and almond. Fruit sweetness notes of tangerine, fig and date. Processing: Fully washed, ferment from 15 - 30 hours, dried on covered raised beds 10 - 18 days. Variety: Caturra, Pache, Bourbon, Tipica, Mundo Novo, Catimor ![]()
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