COLOMBIA FRANCY CASTILLO HONEY

dulce de leche, fig, honey

Region: Nariño
Farm: El Ubérrimo
Varietal: Caturra Colombia
Process: Honey
Altitude: 2118 Meters

In 2017, Francy began a structured coffee farming project that required detailed planning from seed selection to post-harvest storage to establish new coffee plantings successfully. Choosing the right seeds and preparing the soil are essential first steps in sustainable coffee cultivation. Sustainable practices often include soil conservation techniques such as cover cropping and mulching to protect soil structure and prevent erosion. Francy also adjusted planting distances to give each coffee plant enough room for healthy root and canopy development, which is crucial for good growth. Agricultural tasks like planting, fertilising and hand-picking ripe cherries involve neighbours and family members, a common practice on small farms. The farm’s production methods emphasise the minimal use of synthetic agrochemicals to preserve soil microbial life and overall soil health, which supports resilient and productive coffee plants.

The coffee production process begins with the harvest of ripe beans from the Caturra and Colombia varieties, showing a deep red color. The beans are evaluated to ensure full maturity, with Brix levels above 22°. The cherries are first washed until the water runs clear and the floats are removed, then disinfected with water. They are placed in bins with Airlok valves for 48 hours before being dry-pulped and sieved. 
The beans then undergo a waterless oxidation process for approximately 60 hours before being transported to the drying area. Honey coffee is dried on a patio with tarps for 17 to 23 days until reaching 14 % moisture, then sun-refined 4 to 6 hours per day. When moisture reaches 10–11 %, the coffee is stored in Latinatech bags on pallets.