In Delagua
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Neighbors & crops

DEINNY FLOREZ ARIAS

Buena Vista

Village: La paz-California
Altitude: 1.270 M.A.S.L
Variety: Castillo

The Profile

Deinny Florez a young mom of seven has worked hard to maintain her children. Since she started with coffee at her own farm Buena vista, she has been able to have more time with her kids and give them an appropriate education.

Mrs. Deinny has been working with coffee since 2008 and now has 2,5-hectares with a total of 12.000 plants. Doña Deinny works with natural and honey coffee all year long. But her main harvest is at November, December and January.

Her child helps her with the task at the farm in their free time. Being a guardian of our biodiversity, Doña Deinny doesn’t apply pesticides and her crop is clean with machete. At 36 years, Mrs Florez its already employing 4 workers in the region and connects with nature every day protecting her terrestrial fauna and flora.

Before joining the program, she used to sell her coffee to the federation. But she was experiencing some difficulties because of the low price of coffee and the supplies.

Key Facts
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Gender Equality340Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Carbon Footprint39%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Net Income25%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.

These facts were brought to you by Biodiversal

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.

We will get back to you soon with detailed information.