Neighbors & crops
Cesar Miguel Mariño Riatiga
Mi Bello Rincón
Village: Siberia, Cienaga
Altitude: 1.417 M.A.S.L
Variety: Castillo – Colombia – Cenicafe
Cesar Mariño is 45 years old, he lives with his wife Luz Nidia Sánchez and their 5 children (4 sons and a Daughter) in their farm. He has been working in the coffee industry since 1997, where he begins helping his father. At first, he inherited only 0.25 Hectares and with his hard work and dedication he was able to acquire a total of 23 hectares (only 11 hectares of Coffee). Therefore, Coffee has become his life, passion and a mean to support his family.
Cesar focuses on avoiding chemical inputs for his crops and aims to maintain a high-quality cherry. His Wife helps him in the coffee duties, mainly in the washing and drying.
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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