We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Cauca
Varietal: Castillo
Process: Washed
Altitude: 2100 MASL
 
"I live with my husband in Jambaló. We both work in coffee production and we do social work with the community. We have a daughter who is committed to study. The farm is an inheritance from my mother, she lives there with my younger brother, each of us have land to produce coffee. My husband and I began growing coffee twelve years ago, and since then we have been improving to the point of entering the specialty coffee market five years ago. We have very good weather conditions and we are very motivated with our production.I believe that in this region we have a very beautiful history - a history of social reconstruction. The cultivation of coffee in the region is relatively new; people have been integrating this crop as a production system. Before this, illicit crops were very common. Thinking of the future of our children, as a community, we raised awareness and from there the change began.
 
Liliana's farm, El Ranchito, is 2 hectares large. Over 20 people from the village are employed during harvest season. The cherry is held in a plastic tank overnight after harvest, and then depulped the following morning, and fermented in polyethelyne tanks. The coffee is then washed, sorted again, and dried for 20 days in a parabolic dryer.