Neighbors & crops
VICTOR ALFONSO ORTIZ
Village: Paramo Cerro Azul, Cienaga
Altitude: 1.580 M.A.S.L
Victor Ortiz Serrano, 31 years old, lives on his two-hectare farm with his wife, Viviana Paola Bedoya, and their two children. Four thousand five hundred beautiful Castillo coffee trees spread across one hectare, while the other one is dedicated to a variety of shade-giving trees. Victor has worked with coffee his entire life, inheriting his farm from his family. For Victor, coffee is a means of economic security as well as a family legacy.
Community is vital to Victor and his family, so they like to help out where they can. From collaborating to repair fallen power lines, to organizing garbage pickups, they are working to see improvements in all aspects of their community. The same care is also given to his farm, where no chemicals are used, and all work is done by hand.
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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