Neighbors & crops
ALCIDES LEON ESPITIA
Village: Palmor, Cienaga
Altitude: 1.376 M.A.S.L
Variety: Castillo, Caturra
Alcides Leon Espitia, 56 years old, lives on his farm with his wife Diosenith Lindarte Silva, and their three children. Alcides has been working with coffee for 40 years, and he inherited his farm from his brother, who passed away. The total size of the property is 18 hectares, and so far Alcides has planted five hectares with 25,000 Caturra and Castillo coffee trees.
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.
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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