Don Jose has been working with coffee for 25 years. He and his wife, Doña Selina, saved for many years until they were able to buy El Mirador, their dream farm. With 9000 coffee trees planted in their 3 hectares farm, coffee has become the main income for their family.
Don Jose manages all duties from the crops during harvest season, along with his two sons, Smith and Jose David plus 7 extra workers from the village. While Doña Selina and her 2 daughters Tatiana and Daniela are in charge of the housework
The Natural process of this coffee begins with a pre-fermentation stage of 24 hours at the receiving 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 dry milling and hand sorting stage.
Berry-like. Cocoa nibs. Cider. Quince
PRODUCER JOSE LUIS BLANCO ABRIL
REGION : CERRO AZUL PARAMO, MAGDALENA
PROCESS METHOD : Natural ( ANAEROBIC FERMENTATION )
ALTITUDE: 1538 masl