BIG HOMIE TERRAFROM
Partnership with Catracha Coffee & Processing Details
In the past, Salvador has sold his coffee to a local middleman, but recently started work with Catracha Coffee. His partnership with Catracha gives us the faith that Salvador is committed to making improvements on his farm, getting the education he needs to increase the quality of his coffee each year. And we see his commitment to a better future for his family.
Catracha has helped Salvador to improve farm management practices using lime to control the pH of the soil, fertilizing with organic compost, and spraying organic fungicides to control levels of leaf rust . These actions have improved the health of his farm and the quality of his coffee production. Additionally, Salvador has also learned to process his coffee using his own micro-mill so that he can depulp, ferment, wash and dry his coffee before delivering it to Catracha. After harvesting, selected ripe cherries are macerated overnight overnight and depulped the next day, then fermented in a cement tank for 24 hours, washed and placed on raised beds to dry over a 15-day period.
Coffee Information
Grower: Salvador Ventura | Finca El Barranco
Region: La Tejera Community, Santa Elena Municipality
Department: La Paz
Elevation: 1,650masl
Roast Degree: light to medium
Process: Fully washed and dried on patios and raised beds
Variety: Catuai
Yum! We Taste: orange, sweet banana, stone fruit aromatics and lingering of apricot acidity
TERRAFORM COLD BREW
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