Neighbors & crops
VICTOR MANUEL ORTIZ
Village: Paramo Cerro Azul, Cienaga
Altitude: 1.500 M.A.S.L
Variety: Castillo, Colombia
Victor Ortiz Garcia is 61 years old and lives on his farm with his wife Monica Marino. He inherited his farm from his parents and has been cultivating and cherishing it for 40 years. It’s four hectares currently planted with 16,000 Castillo and Colombia coffee trees. He employs 2 people year-round to help out with everything from maintenance to harvesting. No chemical pesticides are used on the farm and all work is performed 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.
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