Helena Salazar


Natural Process Castillo

Our Chemex dreamboat. A real beauty!

Tastes like:

Bright citrus, strawberry, sweet chocolate



24 hours dry anaerobic fermentation.
Pre-drying on raised beds until reaching 20% humidity.

Second stage: 80 hours dry anaerobic fermentation.

Final dry on raised beds until reaching 10.5% humidity.

Luz Helena Salazar has been growing coffee in Quindio region for over 40 years. Her experience gave her plenty of time to master and develop her signature double fermentanation/double drying process. She ownes several farms and Santa Monica is the biggest and her playground for experimental processes

Santa Monica Farm is located in Armenia-Quindio with an altitude of 1450msl. There is not shade and the harvest goes from October to March.



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