Neighbors & crops
Angel Gabriel Paba Clavijo
Village: Cerro Azul Paramo, Cienaga
Altitude: 1.412 M.A.S.L
Angel Gabriel Paba Clavijo lives on his farm with his wife, Johana, and their three children. He is 35 years old and has been working with coffee for the past 20. Coffee is his family’s primary source of economic stability, and he’s worked very hard to purchase his six-hectare plot of land. He has three hectares dedicated to coffee cultivation and the remaining property is planted with shade-giving trees such as cedar and higueron. All of his 15,000 trees are of the Castillo variety, which he depends on for the high output of consistently top-quality cherries. Angel avoids the use of all chemical pesticides and performs all maintenance and harvesting by hand.
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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