REGION: Santa Rosa
ALTITUDE : 1610 MASL
VARIETAL : Catuai Amarillo
PROCESS : Honey
Nery Campos is a patient, kind and calm person, shy to talk about anything aside from coffee, his passion. At Los Pocitos, Nery uses the shade of the coffee plants to produce good quality bananas. Father of two, he has made every effort to ensure his children have a full and varied education – his daughter is currently in third grade and his son has just graduated from general mechanics. Nery manages both the milling and sorting at the dry mill - keen to ensure that the green coffee reaches its destination as clean and homogeneous as possible.
The coffee is fermented for one day, before being passed through the pulper, leaving the honey juice in the peel. Finally, it is left to dry on beds with natural ventilation for about 10-15 days, allowing the coffee juices to infiltrate and develop fruitier flavours.