Edgar Ernesto Erazo Valencia owns the 10-hectare coffee farm called Cafelina, which is planted completely with Castillo and Colombia varieties. Edgar has been involved in coffee production his entire life, and he inherited his farm from his father—it is the farm Edgar and his siblings worked on when they were young, helping their father and learning about coffee.
Edgar harvests the coffee when the cherries are purple and depulps them that same afternoon. The coffee is sorted through a zaranda after depulping to remove any impurities and then is fermented between 15–22 hours before being washed three times. Coffee at Cafelina is either pre-dried in the sun for 12 hours and moved to parabolic dryers for 10–12 days, or in mechanical dryers for 25–30 hours if there is a very large harvest.
One shipping fee, shop multiple roasters and brands, from different cities.
Our weekly order cycle closes every Monday 11.59pm (GMT +8). On Tuesdays, our roaster and brand partners will prepare your order. For coffee, it will be either roast to order or from their latest roast batch.
You will receive your order within a week, usually on the same week on Saturday (residential addresses) or the following week's Monday (commercial addresses).
Free delivery for all orders for a limited time only.