Neighbors & crops
EDITH JOHANA URIBE GARCIA
Village: California, Cienaga
Altitude: 1.311 M.A.S.L
Edith Johana Uribe Garcia is 28 years old and has already been running her single hectare farm for 15 years, after inheriting it from her parents. She lives with her husband, Nayler Reatiga, and their three young children. On their property, they currently have 4,000 Castillo coffee trees. Coffee signifies the family legacy to Edith, and she is proud to keep the tradition going.
Edith runs all of the administrative duties while Nayler oversees the cultivation, maintenance, and harvest of their crop. Aware of the adverse effects on the natural environment that chemical pesticides have, they avoid them completely. They also perform all labor by hand, ensuring that all tasks from harvesting to pruning follow their strict criteria, which requires rigorous training for her five employees, a step that she considers necessary, and happy to do it.
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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