Story
Nohora Pillimue has spent more than 19 years growing coffee. As the farm’s representative, she regularly attends trainings to continue building her knowledge and skills. She manages the farm alongside her husband Fredy, a member of the PROAGROMIL group, while their daughter attends school in Monserrate.
El Carmen is a three hectare farm located in the village of La Mesa, where Tabi and Castillo varieties are primarily grown. The main harvest takes place in May and June, with a smaller fly crop in October and November, though these cycles have become less predictable due to climate change. Harvesting relies on help from neighbors, relatives, and local workers, with picking rounds happening every 20 days to ensure cherries are collected at peak ripeness.
After harvest, the coffee is placed in a hopper and held overnight before being pulped together with the next day’s pick. It is then fermented for 24 hours, washed, and moved to the drying area. Depending on weather conditions, drying takes between three and five weeks. The farm also produces its own fertilizer using coffee pulp, supporting a more self sufficient and sustainable approach.
Colombia Nohora Nelly
Colombia Nohora Nelly
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Characteristics
Light
Full
Bright
Red Apple, Italian Plum
El Carmen Farm
1800 Masl
Tabi, Castillo
Wash
Huila, Colombia
Story
Nohora Pillimue has spent more than 19 years growing coffee. As the farm’s representative, she regularly attends trainings to continue building her knowledge and skills. She manages the farm alongside her husband Fredy, a member of the PROAGROMIL group, while their daughter attends school in Monserrate.
El Carmen is a three hectare farm located in the village of La Mesa, where Tabi and Castillo varieties are primarily grown. The main harvest takes place in May and June, with a smaller fly crop in October and November, though these cycles have become less predictable due to climate change. Harvesting relies on help from neighbors, relatives, and local workers, with picking rounds happening every 20 days to ensure cherries are collected at peak ripeness.
After harvest, the coffee is placed in a hopper and held overnight before being pulped together with the next day’s pick. It is then fermented for 24 hours, washed, and moved to the drying area. Depending on weather conditions, drying takes between three and five weeks. The farm also produces its own fertilizer using coffee pulp, supporting a more self sufficient and sustainable approach.
