Neighbors & crops
Village: Cherua, Cienaga
Altitude: 1.700 M.A.S.L
Javier Carrascal Reyes is 65 years old and lives on his 15-hectare farm with his wife, Carmen Emira Saravia Blanco, and their eight children. Javier has been working with coffee for 22 years and has always seen it as a sustainable plant, with the ability to offer financial security for himself and his family.
Javier currently has two hectares planted with Castillo coffee trees, and the rest of the property is dedicated to the cultivation of vegetables for their consumption and forest, making it quite the biodiverse and green space. He truly relishes life on the farm and would never consider leaving. He says life there is rich, with everything one needs at their fingertips, and that it is a privilege to live on such fruitful land.
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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