Mel Coffee COLOMBIA Jerico Washed

William started growing coffee 20 years ago. I grew up working on my father's farm and finally bought the land 20 years ago. About 9 years ago, I took a cupping course offered by an agricultural cooperative and deepened my knowledge of specialty coffee. In order to improve quality, we are growing various varieties and trying various techniques. He works every day to improve processes. Harvested cherries are placed in hoppers and left to mature for 12 hours. Afterwards, the pulp is taken out and placed in a fermentation tank filled with water, where it takes three days to remove the mucilage. Wash the beans twice. The drying process takes place in the greenhouse for 12 days. Stir the beans regularly to even out the humidity and prevent mold from forming. When the moisture finally stabilizes to the standard value, drying ends.

BANEXPORT is dedicated to the development and export of Colombian specialty coffee producers. ① Proper harvesting timing for the new Castillo variety (two weeks later than the previous variety), ② Proper natural fermentation time (varies according to farm temperature and environment), ③ Proper drying method (African bed with plastic greenhouse) etc., to small-scale producers. We also source coffee at premium prices based on its quality and serve as a link with overseas specialty coffee buyers. BANEXPORT is currently conducting trials of exotic varieties. We distribute seedlings of rare varieties such as Geisha and Pink Bourbon to producers who have mastered natural fermentation and drying techniques, and are conducting research on cultivation techniques for these varieties.