Neighbors & crops
Village: Cherua, Cienaga
Altitude: 1.510 M.A.S.L
Edison Carrascal lives on his 17-hectare farm with his wife, Diana Calderon, and their two boys. He has had the farm for five years now and looks to coffee to provide economic stability and a future for his family. Of the 17 hectares, only one is producing coffee, with 6,000 Castillo coffee trees. Edison came into possession of the property by way of his father-in-law and is excited to continue its growth while maintaining plenty of green space in order to preserve its natural biodiversity.
Taking a proactive approach to this preservation, Edison and his team regularly plant new shade-giving trees, bettering this coffee and the soil along with it. He employs up to 15 people from the area and regularly donates both his time and materials to help the community, such as providing cement to improve the quality of the roads.
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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