Neighbors & crops
JORGE IVAN ARIAS OVALLE
Village: La paz
Altitude: 1.500 M.A.S.L
Jorge started working with coffee at the age of 16. 25 years later, Don Jorge had managed to save enough to buy his farm, La Libertad. The farm is located at 1,500 M.A.S.L in the village of La Paz, Cienaga, with 3.5 hectares and 13,000 Castillo coffee trees. Jorge takes care of the farm year-round, with an additional four employees to help hand pick his coffee cherries during the harvest.
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.
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