Neighbors & crops
MIRIAM ROSA GARCIA
No Hay Como Dios
Doña Miriam bought her farm 22 years ago. She started working with coffee since she was a kid. For her, coffee has been the main income for her whole life.
In the beginning, Miriam had nothing but half a hectare. Some neighbors gave her some seeds and she was able to plant her first coffee trees. During her first harvest, she collected half a bag of coffee and used a mill for arepas to pulp the cherries.
Now, Doña Miriam has 25,000 coffee trees in 4,5 hectares. She lives with her husband Jorge and their 3 kids. They all work together, along with 6 workers that help them during harvest season.
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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