Neighbors & crops
LUIS ALFREDO ROJAS
Altos de los Chivos
Village: Palmor, Cienaga
Altitude: 1.350 M.A.S.L
Luis Alfredo Rojas is 26 years old and inherited his two-hectare farm from his parents 15 years ago. He lives there with his wife, Sorani Ramirez, and their two children. 5,000 Castillo coffee plants currently sit on one hectare, with the other completely devoted to preserving the conditions of the thriving biodiversity they find themselves in. He runs the farming operation while Sorani dedicates her time to raising the children and preparing food for the family and the three people they employ from their village. Luis is committed to producing coffee to the highest standards, so no machines or chemical pesticides are used on the farm.
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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