santiago noriega

Description

After a severe crisis in 2001 forced the family to leave behind the commercial side of coffee, they moved to the city of Pitalito in search of new opportunities. It was there that Santiago enrolled at SENA, Colombia’s national vocational training institute, where he discovered a deep passion for coffee. His talent and dedication earned him roles at several coffee companies before he returned to SENA, this time as an instructor in cupping, barista skills, and roasting. After five years of teaching and refining his craft, Santiago made the decision to focus entirely on his own farm, bringing his family into the project and applying his knowledge to produce differentiated coffees from exotic varieties, using traditional methods. Cultivares Farm is a reflection of both his roots and his vision for the future 1. Harvesting: Selective hand-picking of ripe cherries. 2. Floating: Removal of under-ripe and defective fruit by floatation. 3. Cherry fermentation: Cherries fermented in sealed bags for 48 hours. 4. Depulping & fermentation: Depulped and held in food grade plastic drums for a further 48 hours of fermentation. 5. Washing: Coffee is washed, leaving approximately 75 % of the mucilage intact. 6. Drying: Dried on raised African beds for 10 days.