PABLO EMILIO MONTOYA, CATURRA CHIROSO - URRAO ANTIOQUIA 250g
PROCESS: First and foremost, we meticulously harvest coffee beans at their peak of maturity. Throughout the week, from Monday to Friday, we undergo the pulping process, accumulating the coffee collected over these days. Every day, we infuse it with fresh water. This process reaches its pinnacle on Sunday afternoon with the washing of the coffee, following a fermentation period that spans an impressive 120 hours
Tropical, sweet strawberries
Nearly four decades ago, Pablo Emilio Montoya Caro took on the stewardship of this estate, an inheritance that his father initially entrusted to him with a modest plot of land. Over the years, Pablo Emilio expanded his holdings, acquiring parcels of land from his siblings. Today, the estate stands as the heart of his life, with his wife and three children forming an integral part of his tight-knit family. Day-to-day operations on the estate are primarily handled by the family, but during harvest seasons, they seek the assistance of temporary pickers. Pablo Emilio's guiding mission in managing the estate is twofold: first, to ensure a robust financial foundation for his family, and second, to seek a unique value in the coffee trade by emphasizing its quality and differentiation in the market. This estate is not just a reflection of Pablo Emilio's family history but also a testament to his dedication and passion for coffee production. His relentless pursuit of coffee excellence is a legacy set to endure for generations to come.