Neighbors & crops
NOHELY VALLEJO HUERTAS
Bella Vista
Village: La Paz
Altitude: 1270 M.A.S.L
Variety: Castillo
The Profile
Don Nohely has been working with coffee for the last 40 years. He was the manager of a coffee farm at La Paz for 30 years where he learned about the cultivation of coffee When he was 50 years old he had saved enough money to buy the farm next door. Don Nohely has had the farm Bella Vista for 8 years and he dreams that his family continues with the tradition. The farm sits at an altitude of 1270 m.a.s.l and has an area of approximately 3 hectares where there are 15,000 castillo coffee trees.
They do not use any pesticides and all the weeding is done manually with a machete. Don Nohely’s wife is in charge of the kitchen and she does lunch with her daughter for the workers and family. Their other two children help in the cherry picking.
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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