Henry Muñoz
“I was led to farming by my father, from whom we inherited the farm. I was by my father’s side from childhood and helped him with the daily chores on the farm, so I learned everything. The farm that we live on now, and more importantly the farm that we live off of now, is an inheritance from my father.
Now I am into new varieties, I enjoy the difference between them, trying to plant new trees. Besides new varieties, we are interested in soil nutrition and how this affects the quality of the coffee. So I would say that our main concern is to ensure good nutrition for our coffee trees. Our whole family is involved in the harvest, we carefully select the coffee cherries and process them with sensitivity in a family circle.”
COUNTRY
Colombia
REGION
Huila, Palesitna, municipality of Emaus
FARM
El Cedro
ALTITUDE
1.650 m
SIZE OF THE FARM
2 ha
COFFEE VARIETIES
Caturra, Castillo, Maracaturra, Pink Bourbon
ABOUT THE FARM
The size of the farm is approximately 2 hectares, so it is really small and family-run. It is located at an altitude of about 1.650 m above sea level.
The farm has been in the family for about 50 years. Before coffee, the farm grew sugar cane and commodity coffee with traditional varieties of coffee trees.
“After five years of farming, we started growing new varieties and it was here that we introduced the pink bourbon and maracaturra varieties because we saw that both coffees had good representation and a great flavor profile in the area.”
ABOUT THE PROCESSES
The coffee grows in the very famous Huila coffee region in Colombia, where, quite simply, coffee thrives. No wonder, this part of Colombia has been compared to Jurassic Park from the beginning because of its greenery, hills and variety of plants.
Henry with his family grow unconventional varieties of coffee very traditionally.
“All of our processes are free of yeast, thermos, added fruits and sugars.”
CO-24-037 Henry Muñoz Pink bourbon W
We harvest the coffee by hand and develop only ripe cherries. We then wash the coffee, remove impurities and bad beans and leave it to ferment in GrainPro bags for 36 hours. Then we wash, de-peel, and let the coffee ferment in bags for another 36 hours, this time with added water and the juice we collect while cleaning the coffee from the pulp. Afterwards, the coffee is thoroughly washed twice and allowed to drain completely. This is followed by 20 days of drying under a roof on the farm.
CO-24-009 Henry Muñoz Maracaturra W
We harvest the coffee by hand and develop only ripe cherries. We then wash the coffee, remove impurities and bad beans and leave it in a hopper in a wet mill for 12 hours where the fermentation process gets underway. Then we wash the coffee from the skins and pulp and let it ferment anaerobically in a tank for 36 hours. The coffee is then dried on the farm for 15 to 24 hours depending on the weather.
