ברכישת כל סוגי קפה קלוי בסכום:

בין 600 ש"ח ל-1000 ש"ח עם קוד קופון "10%" תקבלו 10% הנחה

בין 1001 ש"ח ל-1500 ש"ח עם קוד קופון "20%" תקבלו 20% הנחה

מעל 1501 ש"ח עם קוד קופון "30%" תקבלו 30% הנחה

Juan Saldarriaga is a producer that got two farms, La Claudina and El Encanto. They are about 60 hectares each, but only 42 planted with coffee in total. The rest is still forest and natural reserve.
He’s got a traditional disc pulper with separator and fermentation tanks. For drying they have 200 square meters of newly built shelves that can be moved from sun to shade. For other drying experiments they move the coffee to their other farm La Claudina where they have a roofed facility with beds, a traditional parabolic dryer, a very interesting mechanical «cold» dryer.

They have one person in each farm managing the pickers and the quality. They always pick the coffee by block and keep everything separate. That way it will also be processed by cultivar. The pickers get a good premium for every bag of high quality. They separate the bags of the higher qualities to go in to quality production and special prep. The cherries for naturals are always going through an extra and very thorough hand sorting and selection before they go to the drying.

After cherry selection the cherries are soaked in water and the floaters removed before they go in to production. The coffees are then pulped in a traditional disc pulper with a separator for greens etc. The quantity and availability of the tanks will sometimes determine what kind of fermentation they are doing. When they have big amounts like 5000 kg of cherries in a day they dry ferment everything in tanks. They add fresh cold water and rinse every 6-8 hours. Normal fermentation time will be about 24 hours. As the altitudes are not to high at the wet mill they want to keep the temperature down and control the fermentation. When the amounts are smaller and for experiments they ferment one batch as described above, but they add a new batch of coffee after 24 hours. The total fermentation time can be 48 hours, but still with a rinse of cold water every 6 hours.