Colombia Francy Castillo Honey

THE FARM - Finca El Ubérrimo
In 2017, Francy initiated a project on the farm to plant new coffee varieties, a venture that demanded meticulous planning—from selecting the right seeds to managing the storage facilities. The project incorporated soil conservation practices and increased planting distances to foster optimal plant growth. Agricultural tasks, including planting, fertilizing, and harvesting, are carried out with the support of neighbors and family members. The production methods emphasize the minimal use of agrochemicals, aiming to protect the soil’s microbial life while promoting the health and resilience of the coffee plants.


THE PRODUCER - Francy Castillo
Francy and her four sisters grew up assisting their parents on the family coffee farm, an experience that inspired her to specialize in agronomy to better support and manage the family business. She pursued her university degree through a distance learning program while working on the farm to finance her studies. Upon graduating in 2019, she joined the FNC as a field assistant in her hometown of Arboleda, Nariño. In addition, she gained valuable experience in sensory development by working in a private export laboratory in Buesaco. In Francy’s words, "My interest in coffee grew even stronger, and every day, I found myself eager to learn more about the fascinating world of coffee. "Since then, she has never looked back, emerging as one of the most innovative producers in Nariño.


PROESSING
The coffee production process begins with the harvest of ripe beans from the Caturra and Colombia varieties, which exhibit a deep red color and are evaluated for maturity with Brix levels exceeding 22°. The cherries are washed until the water runs clear, with floats removed, and then disinfected before being placed in bins with Airlok valves for 48 hours. Afterward, they undergo dry pulping and sieving, followed by a waterless oxidation process lasting approximately 60 hours before being transported to the drying area. Honey coffee is dried on a patio with tarps for 17 to 23 days until the moisture content reaches 14%, then sun-refined for 4 to 6 hours daily. Once the moisture level drops to 10-11%, the coffee is stored in Latinatech bags on pallets.