Neighbors & crops
ERNESTO FLOREZ SHANCEZ
Village: Palmor, Cienaga
Altitude: 1.200 M.A.S.L
Ernesto Florez Sanchez is 62 years old and lives on his seven-hectare farm with his wife, Ana Arias Clavijo, and their four children. Ernesto has been working with coffee for 38 years and has had his farm for 18. He sees coffee as his way of achieving financial independence. Four hectares are currently planted with 20,000 Castillo coffee trees. The remaining three hectares are dedicated to preserving the multitude of wildlife and vegetation that inhabit the property.
He and his son, Juan, take care of the farm, while his wife looks after the home. He also employs an additional five people from the community during the harvest.
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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