Neighbors & crops
JESUS NUÑEZ BELTRAN
Village: Pausedonia Alta
Altitude: 1.673 M.A.S.L
Jesus started working with coffee 15 years ago. He inherited the farm, Buena Vista, from his parents. Two traditional coffee growers from the region. He and his wife Yasmin Aley take care of the farm and employed 10 workers to help them during harvest season.
Buena Vista is located at 1,673 m.a.s.l in Pausedonia Alta village in the municipality of Cienaga, where they have planted coffee trees of 3, 5, 8 and 10 years old. The farm has a total area of 15 hectares.
Don Jesus and Doña Yasmin are parents to two small kids, which of course do not work at the farm yet. But as a coffee family, they expect them to work at the farm when they are old enough.
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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