Producer - Robinson Rivera

Farm - El Silencio 

Importer - Falcon coffees

Process - Honey

Plant species - Arabica 

Varietal - Castillo

Altitude  -  1740 MASL

Cup Score - 86.25

Info by Falcon Coffee

Asociación de Caficultores del Centro del Cauca por la Paz

The Asociación de Caficultores del Centro del Cauca por la Paz (ACC) is a peasant non-profit association established in 2016 in Piendamó, Cauca. The association's mission is to improve coffee quality from cultivation to commercialization, aiming to create a positive social impact in the region. By enhancing these aspects, they strive to improve the well-being of peasant families, protect the environment, and foster peace in their territory. The association consists of 77 members, each owning an average of 1.5 hectares of land located at altitudes between 1,700 and 2,100 meters above sea level. All members share a belief in the power of associations to combat poverty and social conflicts in the region. The ACC supports its members with commercial strategies and crop-related technology, while allowing each member the freedom to process their coffee with innovative fermentations.

The coffee varieties grown by the members include Castillo, Cenicafé, Tabi, Bourbon, Caturra, and Colombia. Most of the drying is done using parabolic dryers and mechanical silos. The association rents a storage facility in Piendamó, adjacent to the coffee purchase center. This facility houses a coffee laboratory equipped for selection and cupping, overseen by a Q-Grader. Last year, the association purchased 900,000 kg of parchment coffee, with 20,000 kg scoring 86 points or higher. These 900,000 kg came from associates and commercial allies in the municipalities of Morales, Cajibío, Totoró, and Caldono.

Robinson Rivera is a coffee grower in Piendamó, Cauca, processing cherries from nearby farms at similar altitudes. At 37 years old, he owns El Silencio farm in the Once de Noviembre vereda, covering 8 hectares, with 6 hectares dedicated to coffee, 1 hectare to forest, and 1 hectare to grass. The farm sits at 1,740 meters above sea level, growing Castillo variety coffee. Robinson has been growing coffee for 18 years and has been part of the ACC for 5 years.

Processing of Honey Coffee:

1. Coffee is picked very ripe to ensure higher sugar content.

2. During the floating process, floaters are removed to retain only the best cherries for processing.

3. An oxidation process is conducted for 12 hours in the washing tank.

4. The coffee is then pulped and stored in the reception tank for a 36-hour fermentation in mucilage.

5. The parchment coffee is moved to a parabolic drying system until it reaches 10% moisture, which takes about 5–6 days.

Robinson Rivera does not grow other crops on his farm.