Neighbors & crops
RODRIGO BECERRA
La Fabiola
Village: Agua Linda, Cienaga
Altitude: 1.500 M.A.S.L
Variety: Castillo, Colombia
The Profile
Rodrigo Becerra Moreno lives on his 6.5-hectare farm with his wife Jhemmy Schoonewolff and their three children, in the Agua Linda area of the Cienaga district. He has been surrounded by coffee for his entire 42 years of life, coming from a long line of some of the first coffee producers in the region. Rodrigo feels that coffee is a part of his blood and is excited to see his legacy continued by his children.
Of his 6.5 hectares, he has six cultivated with beautiful Castillo and Colombia coffee trees. They grow happily in the shade of many different trees, including avocado – which produces a secondary crop for Rodrigo, resulting in additional income and food security for his family. Life in the country keeps the family content in a way that the city never could, says Rodrigo, that harvesting what he grows in the tranquility of his farm is all he ever needs.
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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