Neighbors & crops
Village: Cherua, Cienaga
Altitude: 1.600 M.A.S.L
Yeison Carrascal Sarabia is 22 years old and lives with his parents on their farm, Finca Beraca, in the Cherua area of Cienaga, Magdalena. He has been running operations for an astounding seven years already. He lives and breathes coffee, and looks forward to continuing their legacy far into the future.
20,000 Castillo trees adorn their property, spreading out over four of five hectares. The trees are between three and four years old, and Yeison is excited for them to mature further and to see how the quality improves.
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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