About The Farm
This farm was a wedding present from me with the help of my parents. If you love your woman you have to give her something special like diamond or ruby. My love was so big that one ruby could not express it, so I gave her thousands of rubies, that looked much nicer to me and it gave us much more than a stone that could ever give to a person. All these coffee rubies help us move forward and raise three beautiful daughters. When they will be big enough and find their husbands to be I will tell them what a real ruby is. -Former owner of the farm-
However, this farm was sold to the current owner, 25 years ago, Heiner and his wife Johanna, who lived in a neighbouring farm called El Diviso. This farm was initially growing variety Caturra, and then passed to Castillo, nowadays there is Papayo, Bourbon Pink and SL 28 planted.
Pink Bourbon:
We started with this variety 3,5 years ago that’s why they still have thin stems, currently we have 7,300 trees of Pink Bourbon, they are fertilized through agricultural organic methods 68%, and chemicals 22%. We belong to an association group called Agacafe, where we have access to a processing plant for mixing fertilizers, where there is the use of organic material, mixed with phosphoric rocks and dolomites to restore our soil.
About The Coffee
Fermentation processing:
This process takes place with two layers of fermentation, one is taking with the cherries, through Carbonic Maceration during 36 hours and get a light depulping process, then pass to Anaerobic fermentation with controlled temperature for additional 24 hours, then we proceed to sundry during approx. 14 to 18 days.
Fermentation with controlled temperature:
This is basic: we put the beans in grainpro bags and immerse them in water to maintain the temperature between 12 •c and 15•c
Washed processes:
Are similar to Honey processes, but what we do is that we wash the mucilage and put them in sun dry patios in clear plastics.