Neighbors & crops
Village: Cherua, Cienaga
Altitude: 1.457 M.A.S.L
Jose Ferley Rodriguez is 42 years and lives on his nine-hectare farm with his two children. He has five hectares planted with 20,000 Castillo coffee trees. Having worked with coffee all of his life, he considers the industry his family legacy and is excited to see his children continue it.
Throughout the entire year, all pruning and maintenance are done by hand, and no chemicals are used. He feels that this not only benefits the quality of his cherry but the quality of the soil and environment that surrounds him. He employs 6 people year-round, and 10 during the harvest. Not only does this ensure a well maintained, high-quality crop, but it helps solidify the community with more employment opportunities.
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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