Neighbors & crops
WILLIAM JAVIER SEGURA CAMACHO
La Juanita
Village: La paz
Altitude: 1300 M.A.S.L
Variety: Castillo
The Profile
William is 24 years old and already involved in coffee production. He lives with his wife, Erika Ortiz and their son Haner Daniel on their farm La Juanita. This beautiful farm was inherited from William’s parents who are traditional coffee farmers in the region. La Juanita is in the village of La Paz which is situated at 1,300 m.a.s.l. It has 3 hectares and 15,000 coffee trees.
William started to work in the coffee fields with his dad at the age of 8. During his first years, he helped with the coffee harvest and cherry picking. Now, 16 years later William is the one in charge of the farm and the harvest. He hired 4 employees who help him with the hand picking and cleaning during harvest season.
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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