Neighbors & crops
San Judas Tadeo
Village: Ciénaga, Magdalena
Altitude: 1300 – 1500 M.A.S.L
Variety: Castillo – Colombia – Caturra
Doña Luisa is 69 years old and is the owner of San Judas Tadeo. A farm which she inherited from her parents, two traditional coffee growers from the region.
Luisa has never lived at the farm, but she is constantly visiting to make sure everything runs smoothly. Her husband, Luis Eduardo, is in charge of the administration and logistics of the production along, with Doña Guaragna.
San Judas Tadeo is located in the village of San Javier at an altitude of 1,500 m.a.s.l. With an area of about 27 hectares, they’ve planted 9 with 26,000 Castillo coffee trees.10 are preserved as native forest, and the rest is used to other purposes.
The farm has belonged to the family for over 40 years, and from the beginning, they dedicated their lands to grow coffee. But there was a time, about 7 years ago, when coffee production had to stop due to the violence situation the country was going through.
The Honey Process begins with a pre-fermentation stage of 45 hours at the wet mill. From here the cherries will start the de-pulping stage, passing through three stages of quality control before removing a percentage of the skin. While the drying stage, coffee will be placed in African-style raised beds for over 15 days. 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 the mechanical drying machines to end up the drying process.
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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