COLOMBIADEMETRIO SANCHEZ

About coffee:

Until 2019, Demetrio was growing root vegetables, corn, beans, and avocado on his farm at 2,100 masl. The cold, windy climate had always made coffee cultivation impossible until climate change altered everything. Recognizing the new potential for specialty coffee at this altitude, he planted gesha, pink bourbon, and aruzo on his 4-hectare plot. While the plants matured, he worked as an administrator on another farm. In 2022, Demetrio returned to his land to harvest and process his first coffee crops, which immediately stood out for their exceptional quality.

All 3 varietals are carefully picked every 3-4 weeks since flowering is constant. Post-harvest processing begins with resting the cherries for 24 hours before depulping. The cherries are then floated and fermented in a closed tank for 40 hours. After fermentation, the coffee is fully washed and dried on raised beds under shade for about 15 days.

Demetrio’s farm practices polyculture, intercropping coffee with root vegetables, maize, avocados, beans and tree tomatoes. This permaculture approach not only enhances the topsoil but also enriches the deeper soil with a variety of nutrients, minerals, and microorganisms. The farm’s high altitude and crop diversity naturally reduce pests. Additionally, polyculture provides the family with a diverse source of food and income.