Neighbors & crops
BREINER JESUS REATIGA
Village: Paramo de San Isidro, Cienaga
Altitude: 1.142 M.A.S.L
Variety: Red Colombia, Castillo
Breiner Jesus Reatiga Sanchez is 25 years old and has been working with coffee his entire life. He sees coffee as a way to gain financial security, as well as continue the legacy of his father, who has been teaching him for as long as he can remember. His farm is one-hectare and has 5,000 trees, which are a mix of Red Colombia y Castillo. He inherited the farm from his father 4 years ago and has already made a lot of improvements.
Breiner puts in a lot of effort to care for his crop. He respects the water sources by using a modulated system to control the disbursement of the water used to process his coffee. He also uses zero chemicals and performs all pruning and weeding 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.
We will get back to you soon with detailed information.
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