Neighbors & crops
JOSE LUIS BLANCO ABRIL
Village: Cerro Azul Paramo
Altitude: 1538 M.A.S.L
Don Jose has been working with coffee for 25 years. He and his wife, Doña Selina, saved for many years until they were able to buy El Mirador. The farm with which they always dreamed. With 9000 coffee trees planted in their 3 hectares farm, coffee has become the main income for their family.
Don Jose manages all duties from the crops during harvest season, along with his two sons, Smith and Jose David plus 7 extra workers from the village. While Doña Selina and her 2 daughters Tatiana and Daniela are in charge of the housework.
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.
Search for another coffee producer.