PROCESS: Firstly, a meticulous collection of coffee beans at their optimal ripeness is carried out. Throughout the week, from Monday to Friday, the process of pulping and accumulating coffee collected over the week takes place, proceeding to add water daily. This process culminates with the washing of the coffee on Sunday afternoon, after a fermentation period that extends over 120 hours.
NOTES:
Peach, honey, and hazelnut
About four decades ago, Wilmer Calderón took on the responsibility of this farm, a legacy initially entrusted to him by his father with a modest plot of land. Over time, Pablo Emilio expanded his domain by acquiring parcels of land from his brothers. Today, the farm is the epicenter of his life, as an integral part of his family core.
The daily tasks on the farm are mostly carried out by the family, but during harvest seasons, the collaboration of temporary pickers is sought. The goal guiding Wilmer in managing the farm is twofold: firstly, to ensure a solid economic livelihood for his family, and secondly, to seek added value in the marketing of coffee, standing out for its quality and differentiation in the market.
This farm is not only a reflection of Wilmer's family history but also a testimony to his dedication and passion for coffee production. His constant pursuit of excellence in coffee quality is a legacy that will endure for generations to come.
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