Neighbors & crops
GLEIDIS PATRICIA REATIGA CAMACHO
Village: Cerro Azul Paramo
Altitude: 1.730 M.A.S.L
Doña Gleidis Reatiga is the owner of the Gozen farm. She bought it 8 years ago and has been producing coffee for the last 5 years. Her husband, Edelso Martinez and the one in the photo, is the one in charge of the land and the handpicking.
Doña Gleidis is 33 years old and is learning from her husband about the correct management of the harvest and cherry-picking. But for now, she provides the food for the family and the three employees who help with the picking.
The Gozen farm sits at an altitude of 1730 m.a.s.l and has an area of about 1.5 hectares. They currently have 8,000 coffee trees of the Castillo variety, to which they do not apply fungicides.
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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