Neighbors & crops
DARIO GUERRA FONSECA
Village: Santa Clara, Fundación
Altitude: 1.580 M.A.S.L
Variety: Castillo, Colombia
Dario Dimas Guerra is 39 years-old. He inherited 5 hectares of land from his father’s farm, who divided it and gave a section to each of his sons, hoping they would continue with the coffee legacy. In his section, Villa Rochi, he has 2 hectares planted with 8,000 coffee trees of Colombia and Castillo variety.
Dario lives on the farm with his wife, Sandra Milena Armenta, and their two sons, Dario Alberto and Dimas David. Doña Sandra is in charge of taking care of the house and cooking for the family and the two extra workers they hire during the main harvest.
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.
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