Neighbors & crops
SAUL TORRES
Buenos Aires
Village: Sector Bonilla, Cienaga
Altitude: 1.450 M.A.S.L
Variety: Castillo, Caturra, Colombia, Typica
The Profile
Saul Antonio Torres is 64 years old and has worked in coffee for 40. He certainly knows his way around his farm, which he has had for 30 years. At five hectares in size, he’s got three planted with 12,000 coffee trees. He leaves the other two hectares for shade-giving trees to grow, providing a healthy environment for his crop.
He lives on the farm with his wife, Albina Diaz Rincon, and their five children. Saul is responsible for everything to do with the crop – from planting to harvest and everything in between. His family also helps out, especially with the pruning and fertilizing stages. They don’t use any chemicals on the farm and do all pruning and crop maintenance 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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