In Delagua
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Neighbors & crops

JOSE ALFREDO ROJAS

La Bendición de Dios

Village: Paramo de San Javier, Cienaga
Altitude: 1.650 M.A.S.L
Variety: Castillo, Colombia, Caturra

The Profile

Jose Alfredo Rojas is 53 years old and lives on his 3.5-hectare farm with his six children. With 14,000 coffee plants of the Castillo, Colombia, and Caturra varieties, coffee equals sustenance for the entire family. Jose has been working with coffee his whole life, and inherited a part of the farm from his family, and worked hard to pay for the rest.

Between Jose and his older children, most of the work is done around the farm. He also employs one additional person year-round. All of the work is done by hand, from cultivation to harvest. They also take care of the many water sources located on the farm and avoid all use of pesticides to enrich the soil and encourage biodiversity on the property.

Key Facts
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Gender Equality340Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Carbon Footprint39%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Net Income25%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.

These facts were brought to you by Biodiversal

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.

We will get back to you soon with detailed information.