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25h farm at 1750-1900m. The farm has their own processing infrastructure and follows water saving strategies, natural fertilizers for the plants and from 2023 all energy for the processing plant will come from solar panels.
Producer info
Edwin Noreña is a 4th generation farmer and passionate about innovation. Half of his career in coffee he dedicated to studying and experimenting with specialty coffee. Besides his own harvest he also collects and processes coffee from other smallholder farmers from around in the area.
Processing ‘’Carbonic maceration’’
The cherries are harvested above 23 degrees Brix before getting soaked in water for 4 hours. The initial fermentation begins with a carbonic maceration for 72 hours with mossto (the juice made by compressing coffee cherries). Following that comes another 72 hours of carbonic maceration fermentation for 72 hours with mossto and fruits. The coffee is then sun-dried on African beds for 25 days until the humidity reaches 10.5%. Finally, the coffee undergoes humidity stabilization for 8 days inside a warehouse, and is then stored in grain pro bags.
Variety ‘Velvet CaturraQ’
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