Gerson Mora
Farmer Gerson Mora has been working the farm with his family for generations. The farm was founded by his grandparents, whose love and devotion to the countryside and coffee growing started this family tradition.
As a family, they say, “We do what we do because the countryside means life and country life is everything to us. We see our rural farm as any other business or enterprise and through effort and dedication, it can thrive just the same.”
They grow coffee with love because, in addition to being a way of life, it is part of their culture that they strive to preserve and improve every day.
COUNTRY
Columbia
REGION
The village of palestine Huila
FARM
Villa Pastora
ALTITUDE
1650 m.n.m.
SIZE OF THE FARM
1,5 ha
COFFEE VARIETIES
Pink bourbon, Orange bourbon, Caturra, Tabi a Geisha bourbon
ABOUT THE FARM
Villa Pastora Farm is located in the village of Palestina Huila. Villa Pastora was born in the 1980s when it was acquired by Gerson’s grandmother Pastora, who was the first to grow coffee on the farm. The varieties grown on the farm can still be found today, and she took care of the farm until 2002.
The territory of the farm has a great influence on the quality of the coffee that Villa Pastora offers and we try to preserve this part, but the most distinguishing characteristic of Villa Pastora is achieved through the fermentation processes, in this part of the process it is possible to improve existing profiles and create new profiles, which has allowed us to differentiate ourselves in the market.
ABOUT THE LOT
Villa Pastora processes washed, honey and natural coffees, depending on the variety grown. After harvesting, floating is carried out to remove impurities and dry, overripe or bad beans. The process involves submerging the whole coffee in water and picking out the beans that remain floating.
The fermentation process then begins in sealed containers or plastic bags. The cherries are then removed from the containers or bags and, if the coffees are processed naturally, they are taken straight to the drying room.
For the honey and washed coffees, the skins are removed and the fermentation continues in closed containers/bins. Once the ideal fermentation time has been reached, the coffee proceeds to drying (honey coffees) or to washing and only then to drying (washed).
The drying of the coffees is done in solar dryers.
CO-24-005 Gerson Geisha
This lot of the Geisha variety is the first lot we have imported from the farm.
The harvest was done by hand and only ripe cherries were harvested. This was followed by a controlled anaerobic fermentation process in closed tanks for approximately 94 hours.
After this time, the coffee is dehulled and fermented again in closed tanks for a further 60 hours. After the fermentation is completed, the coffee is washed.
Finally, the coffee is dried, which can take between 13 and 15 days depending on climatic conditions.
