Neighbors & crops
JOHN NAVARRO
La Bendicion de Dios
Village: Paramo San Isidro
Altitude: 1.500 M.A.S.L
Variety: Castillo
The Profile
John Navarro Bedoya is 26 years old. He acquired his farm 5 years ago and lives there with his wife, Ruth Yurenis Padilla, and their baby. For John, coffee is a way to provide for his young family as well as a family legacy. He has spent his entire life dedicated to the industry and looks forward to advancing his knowledge and expertise.
John’s farm is two hectares, with 1.5 planted with 7,500 coffee trees. He employs five people during the harvest and one year-round to manually maintain the crops. Ruth helps out on the farm and is also in charge of preparing food and taking care of their young ones.
There are many nearby water sources at John’s farm. He makes sure everyone is mindful of them, and that no coffee by-products enter the water system. This helps ensure that both his crops and the surrounding abundance of life are protected.
Key Facts
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Proccesing Methods
Honey
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.
Natural
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.
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