Neighbors & crops
ROSA INES GUERRA CALDAS
Village: La Mesa, Cundinamarca
Altitude: 1450 M.A.S.L
Rosa is 51 years old, and has been producing Coffee for 7 years the same time she bought her 1 hectare farm named El Cafetal in Payacal village in the municipality of La Mesa.
Along with his husband and one of his sons they do the maintenance of their coffee crops. She was born in a coffee producing family and his husband family also are involved in the coffee production so she decided to buy her own land to start with the coffee production.
Before joining the Neighbors & Crops program she sold her coffee to Alma Café and as independent. She tell us that the most challenging stage of processing coffee was the drying stage, as she did not have the infrastructure to do it in a proper way.
With Neighbors & Crops program we can support her by processing all her coffee and doing it she can receive better prices. She can now have time for his family and a better income to improve their farm and lifestyle.
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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