Neighbors & crops
LUIS EMILIO GONZALEZ RAMOS
La Esperanza
Village:Palestina
Altitude: 1450 M.A.S.L
Variety:Castillo
The Profile
Luis and Nancy Silva are a coffee couple that started to grow coffee 40 years ago to sustain and support their family. Luis’ farm, La Esperanza, was inherited by his parents, it is located at 1450 m.a.s.l in the village of Palestina, Cienaga.
Luis lives on the farm with his wife and their six kids. Everyone in the family takes part in the agricultural maintenance, his wife oversees the sun drying of the coffee, the oldest children’s does the cherry-picking and Don Luis oversees the wet mill. He is proud to work alongside his family and to be available to employee some workers from the zone.
They also continue our purpose of rewriting agriculture by doing manual weeding with machete. Also, Don Luis doesn’t apply any kind of fungicides. He works with natural and honey coffee all year long. He has a total of nine coffee hectares with 45,000 plants. They connect with nature every day protecting her terrestrial fauna and flora.
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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