Neighbors & crops
Village: California, Cienaga
Altitude: 1.730 M.A.S.L
Variety: Caturra, Colombia, Castillo, Tabi
Medardo Vallejo is 64 years old. He lives on his farm with his wife, Emilse Contreras, and their seven sons. Of their 35 hectares, 11 are planted with 40,000 Caturra, Colombia, Castillo, and Tabi coffee trees. Medardo has had his farm for over 40 years and has always looked to coffee as a way of sustaining his family and himself. He and his sons are in charge of everything from cultivation, maintenance, to the harvest. They additionally employ four local people year-round, and up to 12 during the harvest season.
Since Medardo and his family have so much extra acreage, they go out of their way to care for it. He doesn’t dig into the mountainside, or construct any building that isn’t absolutely necessary. He and his family do not use any pesticides, burn any non-organic materials, and keep weed clearing to a minimum to promote a biodiverse environment both for his luscious coffee trees to the multitude of botany that calls his property home. By adopting these values and practices, he hopes to pass his legacy onto his sons.
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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