Neighbors & crops
Village: Palmor, Cienaga
Altitude: 1.240 M.A.S.L
Serbulo Moreno Marin is 64 years old and lives on his three-hectare farm with his wife, Juana Ibarra Cardoso. He inherited the property 20 years ago from his parents and has 10,000 Castillo coffee trees planted on two hectares. He employs 3 people year-round, thus ensuring their efficiency and dedication to quality come harvest. No chemicals are used on his farm, and all work is done manually.
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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