About this coffee
Daniel Garcia Cano is a 2nd generation coff ee farmer.He grew up on Finca Alto Corozal and purchased thefarm from his father and sister who owned the farmbefore him.
He has been producing specialty coff ee since 2012. Afriend introduced him to specialty coff ee andsuggested that he take a course on fermentationmethods. Daniel said he learned a lot in the courseand, upon completing it, he started producingAnaerobic lots like this one
Harvest & post-harvest
Daniel places a lot of attention on selectivehandsorting. Pickers are encouraged to select on ripe,red cherry. Once they deliver picked cherry to the on-farm washing station, employees go through thecherry again by hand to ensure that no underripecherry is processed. No more than 3% of processedcherry is allowed to be green.
After the hand sorting, cherry is fermented in a sealedplastic bags for 5 days. Following fermentation, cherryis laid in a single layer on raised beds. Cherry is rakedfrequently to ensure even drying. After one day onraised beds, cherry is placed in mechanical silos whereit will dry for a further 4 to 5 days.
Coffee in Columbia
Colombia has been producing and exporting coff eerenowned for their full body, bright acidity and richaftertaste, since the early 19th century.
Colombia boasts a wide range of climates andgeographic conditions that, in turn, produce their ownunique fl avors in coff ee. This also means that harvesttimes can vary quite a bit. In fact, between all itsdiff erent regions, Colombia produces fresh cropnearly all year round.
The increasing focus on the specialty industry ischanging the way traders and farmers do business. Itis becoming more common for farmers to isolate thehighest quality beans in their lots to marketseparately. These higher-quality lots are often soldunder specifi c brands or stories.
Besides its wide variety of cup profi les, Colombia hasquickly expanded its certifi cation options over thepast 10 years. The most common certifi cationsavailable are Fairtrade, Rainforest Alliance, UTZ andOrganic.