Neighbors & crops
ADRIANO DE JESUS MONTOYA
Las Guascas
Village: Cherua, Cienaga
Altitude: 1.929 M.A.S.L
Variety: Castillo
The Profile
Adriano de Jesus Montoya lives on his 15-hectare farm with his wife, Yulida Patricia Ordoñez Guerrero, and their three children. At 45 years of age, he has dedicated 25 years to cultivating coffee and took over the family farm when his father passed it on to him. He currently has 10,000 Castillo coffee trees planted on just three hectares, leaving the rest to showcase the natural biodiversity of the area and protect the multiple water sources on the property.
They employ four of their neighbors during the harvest and avoid all use of chemicals or mechanical equipment throughout the process, showing further dedication to not only the quality of their coffee but to protecting the environment as well.
Key Facts
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Proccesing Methods
Honey
The Honey Process begins with a quality filter that allows us to remove the floater coffee cherries from the process. From here, the cherries will start the de-pulping stage and will pass through a short fermentation of 24 hours in sealed tanks, before moving to the drying stage. In the drying stage, the coffee will rest in African-style raised beds for over 20 days. Finally, parchment coffee will pass through our dry milling and hand sorting stage.
Natural
The Natural Process begins with a pre-fermentation stage of 24 hours at the receival station. From here, the cherries will be moved to the drying stage; coffee will be placed in African-style raised beds for over 25 days and will be racked and rotated every 4 hours. Due to the levels of sugar and moisture, the first days will be crucial to avoid microbial activity prolongation. Finally, parchment coffee will pass through our dry milling and hand sorting stage.
If you wish to request additional information about the processing of your microlot, such as fermentation time or type of drying, please let us know by filling this form.
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