Saerin co.,Ltd(MGPG) – South Korea
Finca CORAHE (acronym of CORdova Arroyo HErmanos), which comes from my grandfather's generation, is a coffee farm with a lot of history. We are located in the central region of the State of Veracruz, we produce a coffee made with talent, passion and a lot of family heritage. The beans of this paradise nestled in the mountainous zone of the state tell the story of the Córdova Arroyo family: that of our Italian great-great-grandparents who settled in Veracruz lands to cultivate coffee plantations in the 19th century and whose knowledge was transmitted from parents to children, until reaching us who are the fourth generation in this crop.
In our beginnings, we carried out the washing process, which in order to be carried out requires the use of large quantities of water, in addition to the fact that the waste water from this process generates enormous problems for the environment, for which reason the availability of this vital liquid is becoming less and less.
Because of the above, and having as our mission to create a sustainability and sustainable coffee culture, 6 years ago we decided to design and build ourselves a dehydrator equipment of cherry coffee in which we could control all the variables (without depending on the weather conditions, since at harvest time there is high humidity in the environment generating big problems of fungi), to obtain a differentiated coffee and of great quality, with a standardized process, thus being born our process called Natural Honey.
Just as we are concerned and concerned about the environmental impact, also in the social issue we focus on generating sources of employment especially for women, originating from the same community and that unfortunately job opportunities are minimal, with them we make the first selection, which is in cherry to remove immature beans, leaves, stones, etc. and in the final stage in green we also use this labor for the selection by hand, ensuring a high quality in the cleaning of each of our lots. Our dehydrator equipments were built in stainless steel, ensuring greater safety, which allows us to obtain a by-product which is the peel of which we have analysis of caffeine and antioxidant activity for all our processess, with various by-products such as infusions of coffe pulp, flour from the coffee pulp and candy from the boling from the pulo of coffee drive to become a sort of candy. It is worth mentioning that professors from the University of Texas visited our processing plant and took the husk with them to make a beer. Starting with the 20-21 harvest, we have improved our process, now we have Natural Honey Anaerobic Fermentation in cherry with a range from 75 to 120 hours, achieving very interesting profiles for the taste of our customers. We do sensory evaluations, our harvest is strictly Picking Ripe Cherries, we do mechanical selection of floats and manual selection of cherries. The drying is in raised beds and gaurdiola machine. We storage the coffee in Grain pro bags and in warehouse.
our harvest is between December, january and February