Description
The Old Oak
Natural Coffee. This process is very short, it begins by harvesting and selecting the 100% wine-red grain, after the harvest process is done, it is placed on a sieve under shade to extract some damaged grains, including green, dry, white grain and grain that is overripe, then that already selected grain is transferred to the solar dryer, until it reaches 12 % of humidity.
Alva Castillo is the second generation of the Castillo Gonzales family, dedicated to coffee farming. In 1977, she acquired a plot of land where she began planting the El Viejo Roble farm. Through the income from her product, she has helped herself and her family achieve significant success. In 2012, she joined COMSA and transformed her farm from conventional agriculture to a more sustainable approach to organic farming. She is committed to sustainably developing her plantation, conserving and improving the richness of the soil, and creating an optimal environment for the farm and for those who live on the farm.
On our farm, we make fertilizers based on coffee by-products—pulp, husk, and honey water—as well as foliar and vermiculture fertilizers that help us nourish the plant satisfactorily.
On our plantation, we practice parallel activities such as the planting of staple grains, corn and beans, flowers, medicinal plants, and cattle breeding. The coffee trees are shaded by timber and banana trees, which allows the beans to ripen slowly, accentuating their exquisite flavors. This vegetation makes the Viejo Roble farm a sanctuary for birds and small animals, who in turn delight us with their songs and colors.
Thanks to our partner, COMSA, we've experimented with other coffee processes, such as natural coffee. This has allowed us to elevate the quality of our beans and sell our coffee at differentiated prices based on its quality. It has allowed us to improve our standard of living, which is why we are satisfied, and we are eager to continue improving every day for our consumers and for our own satisfaction.
