Colombia Dos Hermanos Honey Mosto

He continues his story, „I am the representative of the third generation of coffee farmers after my grandparents and parents. From as far back as I can remember, I have always been surrounded by coffee, understanding the whole process of growing coffee, from selecting the beans, germinating them, planting them on the plantation to growing them to their full potential, but little understanding of the business itself. That was always handled by adults, in my case my father. Although I grew up around coffee from a young age, like most of my peers, I wanted to leave the countryside for the city. In our country, we have limited opportunities for development in the countryside, and this is doubly true for coffee growing, because we live in dependence on very volatile prices. It is often the farmer who takes away that uncertainty, which is why I wanted nothing to do with coffee growing as a child, because I felt that the results of my efforts were never seen. When I was about 15 years old, I took my first courses on coffee production and became interested in growing a variety of coffees.

I am still taking courses and training. Improving the quality of the coffee flavor profile has always been a priority for me, so I started looking into different fermentation processes. But I have to say that it’s not easy to change the way our parents think, although I understand that, given that they have only ever been in touch with traditional approaches. That means planting coffee, growing it and selling it at the price that is on offer. I see it as a mistake that we are not looking for the added value that coffee can offer, and that has become very interesting to me. Little by little, with a lot of effort and determination, we are seeing the first results. I am already taking care of my own coffee trees, I can afford a piece of land and have a few trees for myself and my brother. This gives me enough freedom to start experimenting with new fermentation processes, which have started to give us better flavor results. Today, in particular, I continue the process of standardizing these fermentations.“