Cupping Notes: Sweet orange, floral, silky
Producer: Gildardo Gutiérrez and Miralba Falla, Johan Gutiérrez Falla, Newerley Gutiérrez Falla
Altitude: 1800-2000 masl
Process: Amarillo Natural
Fermentation: 100 hours of fermentation without submerging and with open system with temperature controls when the substrate exceeds 35 ° C using cold showers of water to the fermentation substrate.
Drying: 30days in total. With solar drying in marquee for 25days, then mechanical drying in silo with controlled temperature of 30-35 ° C for 5more days.
The farm was given to Gildardo and his wife Miralba as an inheritance by his father, Oscar Gutiérrez 40 years ago, they have lived all their lives in it and have always grown coffee. Gildardo and Miralba have three coffee tasters, who encouraged him to plant exotic varieties eight years ago, and from that moment they did. The children are the fifth generation of coffee producers, the eldest (Johan) lives in Herrera and helps his father with the daily tasks of the farm (coffee processes, supervision in collection, administration the other is (Newerley) which is Q Grader and Q Processing is the commercial director, and the youngest daughter (Katerinne) is also Q Grader too, marketing director and sales support. The coffee gatherers who help on the farm are the Indians who live 2 km away in a shelter called "Nasa Wex" and some distant relatives who live in neighboring farms. Based on the experience acquired by the children during their work in other companies; At present, different steps are applied to improve the quality of the farm, and it consists of adequate fertilization for each crop, collection of the best coffee beans, those that are at their optimum maturity; then, the controlled fermentation process that they developed which prints fruit and spice characteristics unique to coffee and dried at appropriate temperatures.
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