Neighbors & crops
NAYLER JOSE REATIGA
La Bendicion
Village: Palmor, Cienaga
Altitude: 1.200 M.A.S.L
Variety: Castillo
The Profile
Nayler Jose Reatiga Sanchez is 35 years old and lives with his wife, Edith Johana Uribe Garcia, and their three children. Nayler’s farm is 3.5 hectares in total size, with three hectares planted with 15,000 Castillo plants. He has been working with coffee for 25 years, coming from a family of coffee producers. He inherited his farm from his parents and is passionate about continuing their tradition.
Nayler employs five people from his area, ensuring that everyone is trained according to his rigorous quality standards. No chemical pesticides are used on his farm, and all labor done is done by hand.
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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