Neighbors & crops
EDIMET CALDERON ZAMORA
Altitude: 1.559 M.A.S.L
Don Edimet started working as a driver in La Sierra when he was very young, and it was then when his interest in coffee production began. But it wasn’t until he turned 30 that he bought his farm, La Riviera. Located at an altitude of 1559 m.a.s.l with an area of about 6 hectares, he now has planted 30,000 coffee trees of Castillo variety.
Don Edimet lives with his wife, Maria Isabel, and their four daughters. While Edimet and four employees from the region are in charge of the cherry-picking, the five girls take care of the food and the housework.
Since they joined our Neighbors program, Don Edimet and Maria Isabel have noticed a significant difference in their entire process. The crop has increased its sustainability, they stopped using fungicides and all the weeding is done manually with a machete.
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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