Description
Las Rosa the name of the farm came about because of the river running through the land which creates a high humidity and an ideal area for flowers to grow, especially roses.
Juan Javier started growing coffee 30 years ago born out of his interest in agriculture. He previously had a small coffee nursery where he grew from seed and sold the 9-month-old plants to coffee producers. Then, one day he decided to start his own production. He was able to sustain his family and kids with coffee who then also took a liking to coffee growing and together they have been on a journey as producers growing their understanding and continually improving production and processes.
Currently Juan Javier carries out 3 pickings during the harvest to ensure that what he is picking is ripe coffee beans. The days picking is submerged under water so that the unripe, over ripe and hollow coffee cherries float and can be sorted out. The coffee is de-pulped and runs through a “Criba” or a size and density sorter. The fermentation takes about 30 hours submerged, where the coffee is ‘fermenting’ completely submerged under water. It is then washed with fresh water through the channels and dried in patios for 6 – 7 days, turning the coffee every 40 min with a rake with rubber ends to ensure the coffee is not broken while it is moved. The dried parchment is then sieved through a size sorter to get the best and even beans.
Thoughts from the producer:
“Along with my family we often remember all the moments we have had with the production of coffee, without a doubt we have learned that each coffee plant has a story for us, and that behind each one of these trees there is a lot of sweat and hard work from every member of our Family. Our lands and climate have gifted us with great results, but we always make sure to respect the land and
nature in order to maintain a balance, therefore we try to be as organic as possible”
