In Delagua
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Neighbors & crops

YULIDA PATRICIA ORDOÑEZ

La Bonita

Village: Uranio No.3, Cienaga
Altitude: 1.680 M.A.S.L
Variety: Castillo

The Profile

Yulida Patricia Ordoñez is 35 years of age and, along with her husband, Adriano de Jesus Montoya tends to a 1.5-hectare farm given to her by her father six years ago. Yulida Patricia Ordoñez is 35 years of age and, along with her husband, Adriano de Jesus Montoya tends to a 1.5-hectare farm given to her by her father six years ago. She has worked in the coffee industry for 25 years, learning with her parents.

The farm has 6,000 Castillo coffee trees currently planted. She employs up to 6 people during the harvest, ensuring the utmost quality of her product. Furthering the dedication to quality, Yulida and her team do not use chemicals in their pesticides and perform all pruning and harvesting by hand.

Key Facts
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Gender Equality340Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Carbon Footprint39%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.
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Net Income25%Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed euismod sodales fringilla.

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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.

We will get back to you soon with detailed information.