Neighbors & crops
Village: Palmor, Cienaga
Altitude: 1.293 M.A.S.L
Variety: Castillo, Caturra
Elsa Rodriguez is 28 years old and lives on her two-hectare farm with her husband, Julio Blandon, and their son. She has had her farm for five years, and so far she has cultivated 8,000 plants of the Castillo and Caturra varietals. She sees coffee not only as a form of economic stability but a way for her region to progress forward as a whole.
Julio takes on the task of crop maintenance and the harvest, while Elsa oversees its post-harvest processing and administrative duties. They employ an additional four people during the harvest season, and all work is done by hand to meet their high-quality standards.
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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