DEPARTMENT: Santa Barbara
REGION: El Cielito
VILLAGE: El Ocotillo
ELEVATION: 1,850 masl
DRY MILL: San Vincente
PROCESSING: Washed, dried on raised beds
WE TASTE: Chocolate, peach, coconut
It was as if we were driving into heaven. Then, completely engulfed in a tropical cloud at 1,850 MASL and yelling out the window of our truck “Wilmer. Donde esta Wilmer?”, a man emerged from the thick foliage of coffee trees. It was Wilmer Castellanos.
His beans stood out among 90 others I tasted at the San Vicente dry mill. It was like meeting the artist of a fine painting. I was in awe. He was overjoyed when I told him we want to buy his coffee every year from now on. This relationship means the end of a poverty cycle for him and his family of seven, and consistent, top quality coffee for Giv.
Wilmer’s farm has high elevation, a great coffee varietal, and a family behind it that values hard work. He also has the support of Benjamin Paz who runs the San Vicente dry mill and is able to offer farmers access to buyers like us. The coffee is de-pulped and dry fermented in tile lined tanks. Then it is washed with fresh water and scrubbed clean. From there it is dried on raised beds. - Jeff Brooks, Co-Owner & Green Coffee Buyer
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