Neighbors & crops
CARLOS MARIO CASTRO
Village: San Javier, Cienaga
Altitude: 1.610 M.A.S.L
Carlos Mario Castro is 28 years old, and already has 12 years of experience with coffee. He grows 20,000 beautiful Castillo trees on five hectares of his seven-hectare farm.
Carlos and his wife, Yolima Gonzalez enjoy raising their two sons together. They put a lot of care into their farm, as it is their source of economic security. Carlos and Yolima both work in all aspects of the farm in order to give it the attention it deserves.
There is a wide variety of flora and fauna around their farm, sometimes even howler monkeys! Hearing their striking howl in the mornings makes it easy to keep their environment in mind. They don’t use pesticides and have plenty of shade-giving trees to protect their crops and the animals that they share the land with.
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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