In Delagua
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Neighbors & crops

OBED GARCIA GIL

Villa Rochi

Village: El Cincuenta, Fundación
Altitude: 1.335 M.A.S.L
Variety: Castillo, Caturra

The Profile

Obed is 29 years old and has been working with coffee for 12. He and his wife, Elma Rociris Guerra Fonseca, inherited a four-acre farm from her father. They have two hectares of coffee planted currently, with 8,000 trees of Castillo and Caturra varieties.

Coffee is their main source of income, and also a way to carry on the tradition of their parents. Elma takes care of the accounting aspects of the operation, and as well as cooking delicious meals for everyone. Obed looks after the crops, from collection to processing. They employ six people during the harvest, and two people year-round for crop maintenance.

They make sure to keep plenty of forested areas on their farm to make sure their soil is kept pristine. They also avoid all use of chemicals and perform all weeding manually.

Key Facts
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Gender Equality340Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Carbon Footprint39%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Net Income25%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.

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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.

We will get back to you soon with detailed information.