Neighbors & crops
LUIS CARLOS BEDOYA RESTREPO
El Nuevo Amanecer
Village: Cerro Azul Paramo, Cienaga
Altitude: 1.385 M.A.S.L
Variety: Castillo, Colombia
Luis Carlos Bedoya Restrepo is 38 years old and lives on his six-hectare farm with his wife, Gala Ester Suarez, and their five children. He inherited most of the property from his family and saved up to purchase the rest himself. He sees coffee as the best way to economic security for himself and his family. His farm is currently planted with 25,000 Castillo and Colombia coffee trees over five hectares.
Luis leaves the last hectare devoted to green space, allowing a lush forest to flourish. Luis knows that this is the best way to enrich his soil and protect the area’s biodiversity at the same time. He employs up to ten people during the harvest, always the same people from his village every year. This helps improve consistency on both sides and ensures that everyone is fully trained. No chemical pesticides are used on the farm, and Luis makes sure that everyone respects the water sources on the property, leaving no trace of garbage and performing all maintenance 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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