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Luz Amanda is a 64 year old coffee producer and lives on her farm named Vera Cruz with her husband Horacio. In total on the farm they have around 10,000 trees of the Castillo variety. Each year they produce about 30 bags of green coffee for export. They do all the work on their farm in the season and they have been focusing on improving the quality of their coffees.
To find a small coffee farm like Amanda, you need to get lucky! This is a real gem of a speciality coffee, grown in the remote mountains of Anserma, Colombia. Amanda Ospina and her husband Horacio manage the farm, which was bought from Horacio’s brother in 1979. The couple have two daughters and two sons: one of the sons helps out on the farm; the other children are either at school or university. Since Amanda suffers from back problems, Horacio takes care of all the cleaning work, both inside and outside, as well as doing all the gardening too.
In the harvest they move around the farm selecting ripe cherry and then they pulp and ferment the coffee overnight in a tiled tank for around 12-18 hours. After this the coffee is then dried in an elba that they roll out when it is dry. If needed they also have a small mechanical drier to use if its very wet.
After this the coffee is then taken to the Anserma Cooperative.
Luz Amanda is a 64 year old coffee producer and lives on her farm named Vera Cruz with her husband Horacio. In total on the farm they have around 10,000 trees of the Castillo variety. Each year they produce about 30 bags of green coffee for export. They do all the work on their farm in the season and they have been focusing on improving the quality of their coffees.
To find a small coffee farm like Amanda, you need to get lucky! This is a real gem of a speciality coffee, grown in the remote mountains of Anserma, Colombia. Amanda Ospina and her husband Horacio manage the farm, which was bought from Horacio’s brother in 1979. The couple have two daughters and two sons: one of the sons helps out on the farm; the other children are either at school or university. Since Amanda suffers from back problems, Horacio takes care of all the cleaning work, both inside and outside, as well as doing all the gardening too.
In the harvest they move around the farm selecting ripe cherry and then they pulp and ferment the coffee overnight in a tiled tank for around 12-18 hours. After this the coffee is then dried in an elba that they roll out when it is dry. If needed they also have a small mechanical drier to use if its very wet.
After this the coffee is then taken to the Anserma Cooperative.