Producers: Omaira Jarios & Ovidio Inga
Altitude: 1800-1900 masl
Variety: Castillo, Caturra
Omaira Jarios does a selective hand picking of only the ripe cherries, which are depulped the same day of harvesting. The coffee is fermented in plastic tanks for a lapse of 24 to 26 hours. Once fermentation is done, the coffee is dried for 12 to 18 days. After drying the coffee at the right moisture content, it is stored in a warehouse for 15 days before moving to the mill. Huila’s production represents 16.30% of Colombia’s total coffee production. In last few years the production of specialty coffee has increased in Huila.
DIVISADERO, EL SALVADOR
Producer: Mauricio Salaverria
Region: Ataco, Apaneca, Llamatepec Mnt Range
Altitude: 1400-1450 masl
Variety: Bourbon, Pacas, Pacamara
Divisadero Café Farms is owned by Mauricio Salaverria. “Moe” as his friends call him, has been involved in coffee all of his life, following in his parents and grandparents footsteps since the 1890’s. Moe owns and manages 5 farms including Finca Himilaya, Finca CruzGorda, and Finca Villa Galicia (where Divisadero’s mill is also located) with primarily shade grown Bourbon. All of Moe’s farms are located in the Apaneca highlands. His attention to quality all along the agronomy and processing chain are evident when you talk to him and taste his coffee. We love that Moe pays close attention to every step of the process.
Divisadero is from Apaneca Micro Region where it is washed, depupled and dried on raised African beds. It is stored for export at the dry mill at El Borbollon.