Neighbors & crops
GALA ESTER SUAREZ
Village: Paramo de San Javier, Cienaga
Altitude: 1.700 M.A.S.L
Gala Ester Suarez lives with her husband, Luis Carlos Bedoya, and their four children on their 5.5-hectare farm. They currently have 25,000 Castillo coffee trees planted on 5 hectares. Gala inherited the farm from her parents and coffee has always been a source of economic independence. The operation is truly a family affair, as Gala takes on an administrative role, her husband oversees the harvest and processing, while her older sons take care of crop maintenance, which is done by hand.
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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