Neighbors & crops
ANIBAL BLANCO
La Niña
Village: San Javier, Cienaga
Altitude: 1.510 M.A.S.L
Variety: Castillo, Colombia
The Profile
Anibal Javier Blanco is 45 years old. For him, coffee is in his blood. He has been working with coffee for his entire life, inheriting his four-hectare farm from his father. Two of these hectares are planted with 8,000 Castillo and Colombia coffee trees. The rest contains additional trees, provide shade, and keep his soil nutrient-rich.
He employees 7 people during his harvests, 5 for collection and two to perform cleaning and maintenance to the crops. Everything on the farm is done by hand, and no chemicals are used. Anibal values the community he lives in, actively participating in meetings to discuss and solve the challenges they face.
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.
We will get back to you soon with detailed information.
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