Neighbors & crops
Village: Paramo de San Isidro, Cienaga
Altitude: 1.525 M.A.S.L
Jefferson Navarro is 21 years old and lives on a single hectare farm that he inherited from his father. He has had the property for three years, and so far has planted 1,800 Castillo coffee trees. His parents are coffee producers as well. They give him a hand around the farm and he is proud to carry on their tradition. Jefferson and his parents perform all cultivation, maintenance, and harvesting by hand, and avoid the use of all pesticides.
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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