Neighbors & crops
JOSE ULBENY ARIAS
El Porvenir
Village: La paz
Altitude: 1.380 M.A.S.L
Variety: Castillo
The Profile
Don Jose and his wife Flor started to grow coffee fifty years ago. Jose started to work since he was 18 years old doing some coffee harvest and cherry picking. Now, 40 years later, Don Jose finally had enough savings to buy his farm, El Porvenir. A 3-hectare property located at 1,380 m.a.s.l in La Paz village. Where he has planted 15,000 coffee trees.
They have one child who helps with the cherry picking, while Doña Flor is in charge of the house and providing food to the workers and her family.
Key Facts
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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.
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