Origen Café – Colombia Daniel García Castillo
Owner: Daniel Garcia Cano
Farm: Finca Alto Corozal
Processing: Anaerobic Natural
Alt Crop: 1780 sms
Daniel Garcia Cano is a 2nd-generation coffee farmer. He grew up on Finca Alto Corozal and purchased the farm from his father and sister who owned the farm before him.
He has been producing specialty coffee since 2012. A friend introduced him to specialty coffee and suggested that he take a course on fermentation methods. Daniel said he learned a lot in the course and, upon completing it, he started producing Anaerobic lots like this one.
Daniel places extra focus on fertilization techniques. He ensures that he’s applying the correct amount of fertilizer at the times when it’s most effective. In addition to coffee, he also grows plaintain and yuca.
Harvest & Post Harvest
Daniel places a lot of attention on selective handsorting. Pickers are encouraged to select on ripe, red cherry. Once they deliver picked cherry to the on-farm washing station, employees go through the cherry again by hand to ensure that no underripe cherry is processed. No more than 3% of processed cherry is allowed to be green.
After the hand sorting, cherry is fermented in a sealed plastic bags for 5 days. Following fermentation, cherry is laid in a single layer on raised beds. Cherry is raked frequently to ensure even drying. After one day on raised beds, cherry is placed in mechanical silos where it will dry for a further 4 to 5 days.