Green coffee - Colombia - El Girasol - Caturra/Castillo/Colombia - semiwashed

The harvest is carried out carefully, with only ripe cherries being picked and then brought to the processing station in the house.

The coffee is stored in fermentation tanks for 36 hours, this step is called oxidation. After the first 36 hours, the coffee is rinsed, washed and depulped. After depulping, the coffee remains in the tank for another 14 to 16 hours to undergo additional fermentation. The last step is to wash the coffee once and then immediately spread it out on the drying yard.The El Girasol farm is located at an altitude of 1,750 m above sea level and 90% of the area is planted with coffee combined with bananas, citrus fruits, avocados and native trees.

Robinson is a third generation coffee producer. Robinson has owned El Girasol for 10 years and since then he has decided to learn and apply the knowledge of producing specialty coffee. Robinson's parents and grandparents were also coffee farmers, but they only produced washed coffee.

Now Robinson's goal is to overcome financial obligations, standardize processes and build very good business relationships.

Process:

The harvest is carried out carefully, with only ripe cherries being picked and then brought to the processing station in the house.

The coffee is stored in fermentation tanks for 36 hours, this step is called oxidation. After the first 36 hours, the coffee is rinsed, washed and depulped. After depulping, the coffee remains in the tank for another 14 to 16 hours to undergo additional fermentation. The last step is to wash the coffee once and then immediately spread it out on the patios to dry.