Colombia Maria Linarez

The Producer:
Maria Linarez is 53 years old and lives on her four-hectare farm
with her husband, Jose Quintero. Two hectares of the land is
planted with 8,000 Castillo trees. She has been working with
coffee for over 40 years, having purchased the farm using her
savings.
Maria and her husband both work in all aspects of the farm,
relying on coffee for financial security. They employee up to 4
people, with more as needed during the harvest season. They
don’t use any chemicals on the farm, and everything is done by
hand.

The Process:
The Natural Process begins with a pre-fermentation stage of 24
hours at the receival station. From here, the cherries will be
moved to the drying stage; coffee will be placed in African-style
raised beds for over 25 days and will be racked and rotated
every 4 hours.
Due to the levels of sugar and moisture, the first days will be
crucial to avoid microbial activity prolongation. Finally,
parchment coffee will pass through our dry milling and hand
sorting stage.