Neighbors & crops
Village: Palmor, Cienaga
Altitude: 1.320 M.A.S.L
Jennifer Bernal is 25 years old and lovingly operates a two-hectare parcel of land planted with 1.5 hectares of the Castillo variety, with a total of 7,500 trees. She was given the land by her husband, Jorge Uribe Garcia so that she could continue her father’s dream of producing coffee after helping him on their farm while she was growing up.
They live with their two children, Esteban and Stefany, and are very content with their surroundings. They enjoy the peace and the calm, as well as all of the wildlife and greenery. Jennifer really enjoys working with Delagua, selling her coffee in cherry. Without the risks involved with drying and scoring her coffee, she rests assured that her attention to quality coffee and farming practices pays off.
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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