Neighbors & crops
Village: Pausedonia, Cienaga
Altitude: 1.628 M.A.S.L
Variety: Caturra, Castillo
Yasmin Arley Calderon Zamora is 32 years old and lives on her farm with her husband, Jesus Nunez Beltran, and their two young children. Yasmin inherited the farm from her parents. After a troubled history of conflict in the area, her success on her farm symbolizes peace.
Her farm is a total of 30 hectares, 10 of which are planted with 50,000 Caturra and Castillo coffee trees. She takes charge of the home as well as the post-harvest processing, while her husband looks after the crops and the harvest. They employ three people year-round and avoid any use of chemicals on the farm.
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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