In the coffee-driven municipality of Planadas, located in the south of Tolima, Eduar Giraldo lives with his wife, Diana Lorena, where they own two coffee farms, La Esperanza and Las Delicias. Eduar comes from a long line of coffee farmers, including his parents and grandparents. From a young age, he purchased his first plot of land to begin his own coffee production. Around 2020, he decided to focus on producing high-quality coffee to gain recognition and stand out in the market. This decision has led to improved earnings and a better quality of life for his family, allowing for enhanced farm management and a more profitable business. Over the years, Eduar has acquired additional land and made upgrades to his farm infrastructure.
In 2023, Eduar had the opportunity to travel to Brazil through a project funded by the Tolima Department. There, he learned about their coffee processes and technical advancements, which motivated him and inspired him as he observed different coffee cultures and practices. For Eduar, the health of the soils, water sources, and coffee varieties on his farm are what make it special.
When it comes to processing his coffee, Eduar starts with careful cherry picking, selecting only the ripest cherries. These are placed on a tarp to rest for 24 hours. After resting, he floats the cherries to remove defective ones before pulping them without the use of water. The beans then undergo fermentation for 55 hours inside closed plastic bins, followed by a single wash.
Once washed, the coffee is taken to covered drying beds, where it rests for 15 days. After drying, the coffee is collected and rested for 3 to 4 days inside GrainPro bags. Next, the coffee is placed in a mechanical dryer with a maximum temperature of 35°C to reach an ideal humidity level of 10% to 11%. Once the coffee has reached the desired humidity, the parchment is manually selected and stored in GrainPro bags for 10 days to stabilize before being taken to Caravela’s purchasing station in Planadas.
