Process: Washed We Taste: Cream Cheese Danish, Dried Apricot, Orgeat ("or-zhat") Roast Level: Light
Producer Info
Filiberto and his wife Blanca Herrera have worked with us for many years! He worked his own farm for many years, but it was very far from home and difficult to get to, so in 2005 he sold the land he had and bought a plot adjacent to Blanca’s. He did much of the work himself to prepare the plot, although wages were cheaper then so it was easier to find workers to help.
Lot Info
This lot represents a collaboration between two coffee producers. Recently, Filiberto’s friend Jesús López asked him to take over finding a market for his coffee since he didn’t have time to manage that part of the farm administration. Filiberto recommended our exporting company, La Central de Café, and Jesús asked him to sell the coffee to us with Filiberto as the main contact. They reached an agreement to distribute the profits from the farm and from now on, Filiberto will be in charge of buying farm inputs like fertilizer and supervising the work on the land.
Filiberto tells us, “I’m very happy that my friend entrusted me with his land. I’ve always enjoyed working with coffee, and even more so now that a road will soon be opened on the land, so access will be much easier.””
The coffee is transported to the wet mill in clean sacks, and then depulped. It is dry fermented and then washed with clean water in a canal. The coffee is then dried on the terrace for about 5 days. He and Blanca work on the processing together.