LA UNION - COLOMBIA
Fray David Cardoso Vasco is 42 years old and has had his 5-hectare farm for 20 years. 2.5 hectares are planted with 13,000 Castillo coffee trees. Coffee is a way for a sustainable income for Fray, and the 5 people he employs year-round. He doesn’t use any chemicals, and all maintenance is performed by hand. Community is very important to Fray, so he makes sure to participate in community meetings and clean-ups.
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.
Baker’s Chocolate. Grapefruit. Black Cherry. Red delicious Apple. Dried Date
PRODUCER Fray Cardoso
REGION : California, Cienaga
PROCESS METHOD : Natural