Neighbors & crops
Village: El Cincuenta, Cienaga
Altitude: 1.541 M.A.S.L
Variety: Colombia, Castillo
Somalia Guerra Fonseca is 45 years old and lives on her farm with her three children. She has been around coffee her whole life, her parents being coffee producers and she is proud to keep the tradition going. Throughout the years, she was taught to value her coffee. Harvesting, processing, drying, and roasting her own coffee has given her incredible insight into her product at every stage. She has passed this passion onto her children, and she is happy to see them want to continue the legacy even further.
Her farm is 12 hectares, four of which are planted with 14,000 Colombia and Castillo coffee trees. It is a lush space, with eight hectares dedicated to shade trees, providing pristine habitat for a number of animals and a nutrient-rich soil, which she believes benefits the quality of her crop.
Before working with us, she sold her coffees to a local cooperative. She enjoys collaborating with us because she doesn’t have to worry about processing or transport. Without these additional areas to focus on, Somalia was able to implement a rigorous recycling program as one of the ways she and her family care for their environment. They also participate in community clean-ups, especially around water sources. Being from the Sierra Nevada, water conservation is crucial to them. As she puts it – water is life.
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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