Neighbors & crops
Village: Paramo Azul, Cienaga
Altitude: 1.100 M.A.S.L
Variety: Castillo, Colombia
Jose Reatiga is 53 years old and lives on his 16-hectare farm with his wife Angelina Sanchez Silva and their two children. On the farm is where Jose feels like belongs, having grown up in a family of coffee producers. He’s worked with coffee for as long as he remembers, and it is his work with his father that inspired him to get a farm of his own. Eleven hectares of the farm is currently planted with 45,000 Castillo and Colombia coffee trees. The remaining five hectares are full of variety greenery and water sources, making for rich, giving soil.
Jose employs up to 12 people during harvest and an average of 4 throughout the year. He and his family are dedicated to caring for their environment by reusing water in various ways throughout their home and farm and avoiding the use of any chemical pesticides. All work from crop maintenance to harvest is done by hand.
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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