On the coffee-driven municipality of Planadas 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 bought his first plot of land to start his own coffee production. He decided to produce high-quality coffee around 2020 because of the recognition he receives, aiming to stand out from the rest. With improved earnings, his family’s quality of life has improved, leading to better farm management and a profitable business. Over the years, he has purchased more land and made upgrades to his farm infrastructure. During 2023, he was able to travel to Brazil through a project of the Tolima department, where he learned about their processes and technical advancements, which motivated him as he observed other coffee cultures and practices. For Eduar, the healthy soils, water sources, and varieties he has make his farm special.

For the coffee processing, Eduar begins with careful cherry picking, selecting only the ripe ones, which are then placed on top of a tarp for 24 hours. Afterward, they are floated to remove defective ones and then pulped without water. The beans are then fermented for 55 hours inside closed plastic bins, followed by a single washing. Subsequently, the coffee is taken to covered drying beds where it will rest for 15 days. After this, 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 its ideal humidity between 10% and 11%. Once ready, the parchment coffee is manually selected and stored in GrainPro bags for 10 days to stabilize before being taken to Caravela’s purchasing station in Planadas.