Neighbors & crops
CARLOS ADOLFO HERRERA
El Paraiso
Village: Sector de Bonilla, Cienaga
Altitude: 1.611 M.A.S.L
Variety: Castillo, Colombia, Caturra, Typica
The Profile
Carlos Adolfo Herrera is 49 years old and lives on his 1.5-hectare farm with his wife, Maria Piedad Bonilla, and their three children. Carlos inherited the farm 10 years ago and started with nothing. He planted the first trees and has since been able to rely on coffee for economic independence. He currently has 7,000 coffee trees planted, a mix of the Castillo, Colombia, Caturra, and Typica varieties.
He and his wife both are committed to working on the farm, while the children focus on school. During the harvest, they employ an additional 3 people on the farm to ensure their high-quality standards are met.
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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