Neighbors & crops
Edgar López Bermudez
Village: San Bernardo, Colombia.
Altitude: 1750 M.A.S.L
Variety: Castillo, Caturra & San Bernardo, Colombia.
Introducing Edgar López, a masterful coffee cultivator whose passion for growing and harvesting coffee was passed down to him by his parents. At 57 years of age, Edgar has spent the last six years tending to his beloved farm, El Triunfo, which spans an impressive 20 hectares. Within this land, he carefully stewards 8 hectares of conservation forest, protecting the vital water sources of the region, while nurturing 9 hectares of Castillo, Caturra, and San Bernardo coffee varieties. His entire life has been steeped in coffee cultivation, and he holds a deep gratitude for the seed that, despite its challenges, serves as his family’s sole source of income.
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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