Neighbors & crops
ROSA ESTELA BEDOYA
Village: Cerro Azul Paramo, Ciénaga
Altitude: 1.600 M.A.S.L
Variety: Castillo, Colombia
Rosa Estela Bedoya is 46 years old and has been working with coffee for the last 22 years. She has worked very hard in order to own her farm, El Diviso. She has 5-hectares of land, of which she has planted three with 12,000 coffee trees of Castillo and Colombia varieties.
Doña Estela lives at the farm with her four daughters and her four sons, Jho, Marco, Jefferson, Yeni, Yeiner, Meiqui, and Sara. Everyone helps at the farm. While the women help with house labor, men work in the fields. Jefferson Navarro, one of the eldest, is currently administrating El Diviso.
As this is a vibrant biodiverse region, taking care of its fauna and flora is very important for the family. They don’t use any chemical substances at the farm, running manual cleansing, using coffee waste as compost, between other activities. At El Diviso, the family Navarro Bedoya can also find some yucca, eucalyptus, blackberry, walnut, between other flora species.
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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