Gildardo Lopez Hoyos

PROCESSING

Following harvest and sorting, Gildardo ferments the cherry for 30 hours prior to de-pulping. Once de-pulped, another 48-hour fermentation takes place. The parchment is then fully washed and dried for 20-25 days on raised beds. The slow drying time is due to the cooler temperatures at the incredibly high altitudes the farm sits at; Finca Calamar sits around 1800-1900masl.

TRACEABILITY

Sourced through Osito Coffee. Starting in 2018, in Colombia, Osito has grown to source from a number of origins. The Director of Osito, Jose Losada, is a working producer in Huila, Colombia. They continue to apply their mission to build transparent, long-term relationships in each origin.

Price Paid for Green Coffee (ex. shipping): £12.55/kg
Amount Purchased: 140kg
Harvest: September - October 2023