About the farm

The harvest is fully made by hand, where pickers get payed additionaly for selecting only the ripest cherries. After a second manual selection, the cherries are floated in water to pick out the ones that are overripe or not fully developped. Then the coffee is proceed to a pre fermentation of 48 hours in the cherry, in closed clean plastic bags. Then the coffee is being wet milled and continues to a further depulped fermentation of 46-48 hours. There is no water involved, just the most of the same coffee juices. The final process is slow drying in raised beds for 14-18 days depending on the climate.

Even if the Farm is not certified as Organic, Diomer works since 8 years organically. They use all the biological waste of thecoffee production and the food waste of the farm, to produce their fertilizers.
The “bio-fabrica”, which is a setup of different fermentation tanks, where they use microorganisms to produce liquids that areused for foliar application of the plants, to fight plagues and harmful insects.
All water that is used, comes from the own springs on the farm, the only water involved in the process of coffee production is forthe floating selection.
In the rest of the processes there’s no water involved.

Fred met Diomer at a coffee store in Pitalito, where he worked as a part time barista. That was last year, now Diomer proudlyowns and runs two outlets of his own café, Macadamia Coffee, in Pitalito’s local fruit and vegetable market and in the city center. In his cafés he proudly serves his family’s coffee and taught his wife his barista skills.