Located in: Giraldo – La Sierra – Antioquia
Altitude: 1.980 m.s.n.m
Process: Full Washed
How many years have you been a coffee producer? About 10 years ago it was a land that I bought on the recommendation of a friend, I am not from the area but if I know it a lot, my work is all around coffee that is why I have always done it, I am also from a municipality in the southwest of Antioquia that produces a lot of coffee.
Describe to me your family environment (with whom you live on the farm and what tasks each member performs.
We are a family of four, my wife, my two sons and I, my wife and my two children live in Medellín that is why I distribute the week between my work here in Giraldo and my house in Medellín.
Name of family members and ages of each one of them.
Jaer Palacio Morales – 52 years
Gloria Ruiz – 45 years
Samuel Palacio – 18 years
Miguel Palacio – 14 years
Tell me about the history of the farm. I bought it on the recommendation of someone and why I was looking to make coffee cultivation more technical, this is how we started to plant coffee a meter away, people thought it was crazy but the idea was to improve production in one hectare and well that if achievement.
2.1. How and why did they start the production of specialty coffee? The truth is I am very
Related to the commercialization of specialty coffee and I really believe in it a lot,
This is why I not only seek to be able to sell differentiated coffee but also
I promote this practice.
2.2. What are your plans and vision for the future, your dream? Continue cultivating
coffee before anything else and knowing more every day about specialty coffees by
that we are aware that the future of coffee may be there for us
How did you manage to find the perfect process? You always look for perfection in everything, you may not have achieved it in this matter, but the idea is to improve every day in the search for specialty coffee.
Why do people need to buy your coffee? When we benefit our coffee we try to put all the effort that is why one expects customers to enjoy a good coffee and appreciate through this product the hard work of small coffee growers not only in a region of western Antioquia but also in Colombia. too.
What types of process are done (washed, honey, natural, maceration). At
only washing and fermentation times: coffee has always been washed and techniques have been used to improve processes, we are not far from what has traditionally been done in the area. Good harvesting, washing with clean water, prolonged fermentation and good drying.
In what months is there a harvest? And mitaca? The harvest is for the period from October to February. Mitaca is not representative. The harvest in this area, has always been in the months of October to February, is a little delayed due to the climatic conditions of the area.
Who does the collection? How many people are collecting? How is that process? Is some kind of post selection done? How much do you pay per kilo collected? The collection is done with personnel from the area, trying only to collect only mature and overripe coffee, it is paid per kilo more or less between 500 and 700 pesos per kilo.
It is fermented in parchment or cherry before taking to the
drying room? (wet, dry, other), for how many hours? The fermentation is done in parchment after pulping in a humid mill and more or less is left between 14 and 16 hours depending on the weather as this can delay the process.
Type of dryer (static, silo, rotary, Guardiola), or does it dry in the sun? Sun in canopies: Mixed drying, we start in the mechanical dryer to remove excess water and then we pass it to the canopy and finish the process in the sun
How many days does the drying process take? Eight days when it is sunny.
When using the electric dryer it takes us about two days.
Coffee storage on the farm. Stored in a small piece
Inside the house, the idea is to protect it from the cold or the sun, the room is airy and is kept away from the walls and the floor.
Are plastic or synthetic gaskets used? Only fique packaging
How long can coffee be stored on the farm? The voucher is sold out and the rest is expected for 15 to 20 days, seeking to create micro lots.
How is humidity management done? Well, by experience and by the time you have been growing coffee, you learn to recognize the color and sound of dry coffee is more a matter of experience.
Special aspects, learn storage room? It is a room inside the house, airy, with a cement and material floor.
More storage details. No more the idea is to keep the coffee away from the walls and the floor
Develop trustworthy relationship with our clients.
Promote transparency in every step of the process.
Sustainability for people and the planet.
Support, educate and grow our coffee community.