Neighbors & crops
ALFREDO GARCIA & JULIO CORTEZ
Village: San Isidro, Cundinamarca
Altitude: 1750 M.A.S.L
Don Julio is the manager and grower of Hacienda Villa Blanquita. The farm is located in the village of Anolaima at 1750 meters above sea level. It has an extension of 1.5 hectares planted with Castillo coffee varietals.
For healthy agroforestry practices, Julio has planted plantain trees among the coffee fields, providing soil nutrients and shade. Although Don Alfredo Garcia is the owner of the land, Julio is in charge of his farm, living full-time on the property for over 10 years. His parents, like him, were traditional farmers working the coffee fields in the municipality of Trujillo, Valle del Cauca. Julio has two children, ages sixteen and nineteen, neither of whom are interested in farming. A common trend in this region because of the proximity to the capital. We hope to change this trend.
Before becoming a part of the Neighbors & Crops program, Alfredo used to sell his coffee to local buyers at cooperatives in the nearest town. Their biggest challenge was drying coffee because it requires a lot of attention rotating and racking the parchment to reach proper humidity levels. Since joining the program, Julio no longer has to pick and process by himself, now he can focus as well in other labors and spend more time with his family. We are happy to help ease his duties!
This kind of fermentation is classified as ‘Anaerobic’ as oxygen has minimal interaction with the cherry. Once the cherries arrive at the mill, they are hand sorted and placed in sealed tanks. With no oxygen involved, bacteria feed on carbohydrates present in the mucilage favoring a higher concentration of Lactic Acid, creating a unique profile of the resulting cup.
The Honey Process begins with a pre-fermentation stage of 45 hours at the wet mill. From here the cherries will start the de-pulping stage, passing through three stages of quality control before removing a percentage of the skin. While the drying stage, coffee will be placed in African-style raised beds for over 15 days. 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 the mechanical drying machines to end up the drying process.
This method involves a combination of stages found in lactic and acetic processing methods. First, all hand-sorted cherries will go through a short pre-fermentation step. Similar to lactic processing, the cherries are placed in airtight fermentation tanks with limited oxygen. Once removed from the tanks, we pass them through three levels of quality control before having the skin removed by a pulper machine. From there, we leave the beans resting in the fermentation tanks to undergo an acetic fermentation, agitating them from time to time. Once the process is completed, the beans are transferred to African-style raised beds to begin the drying phase.
Our Mixed Fermentation Processing produces a very balanced cup profile with medium to heavy body.
Through the Bioinnovation process, La Palma & El Tucán honors the main principles of organic farming. They first capture and reproduce microorganisms found in their farm’s beautiful forests, to create their own fermentation substrate. Then, they mix this substrate with perfectly ripen geisha cherries, in a clay pot for 100 hours. This combination allows them to create a sustainable closed cycle. After the fermentation, they remove the leftovers and reuse them as compost.
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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