Neighbors & crops
Village: La Paz
Altitude: 1.280 M.A.S.L
Don Gerardo is 54 years old and in love with coffee production. For him and his family, the crops have become their main sustenance.
Don Gerardo has been working with coffee for 30 years and thanks to a subsidy from the Government, he was able to buy his farm, Bella Vista. Now he has 28,000 coffee trees of between 2 and 6 years old, planted in a 6 hectares area.
The whole family is involved in farm duties. While his wife and daughters take care of the house, the boys are responsible for the hand-picking. During harvest season, they hire 5 extra workers from the village to help with the extra work.
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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