Neighbors & crops
Village: La Paz, Magdalena
Altitude: 1250 M.A.S.L
During wartime, Gabriel’s dad was forced to leave La Paz village. Sell his farm and move to a small house in La Palma village.
Some years later, after things cooled down with the guerrillas, Gabriel was able to sell the house at La Palma and return home to start again. He bought a 3-hectare farm, El Porvenir, which today gives him and his family the hope of creating a better future.
Don Gabriel is now 60 years old and accomplished 40 years working with coffee. He is married to Doña Maria with whom he has three beautiful kids. The hall family loves working on the farm, helping with the cherry-picking and cleaning during harvest. More than a job, for Gabriel growing coffee, has been a personal achievement after being displaced with his family.
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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