Meet the farmer
Gleiser Botrel is a second generation for whom farming coffee is in his blood learnt from an early and accompanying his father Sebastian Botrel on the family farm learning the natural cycles of farming coffee.
In 1991, Gleiser graduated from agricultural engineering school and began to manage the farm, always thinking about hoe to improve the yield and quality on the farm. He believed in good training of employees, investment in the infrastructure and patios as well as reforestation of the native forest to create some natural balance on the land.
With all this work Gleiser has been able to produce excellent quality coffee from the 70 ha farm and Falcon Speciality were lucky enough to select this Yellow Catuai lot this year. Gleiser is part of the Cocatrel Cooperative who have the specialty Cocatrel Direct department who help pick out and work with the farmers on their specialty with advice on processing methods and farm management to reap the most from the harvest and crop.
The coffees is harvested mechanically and then the different ripeness of cherry is separated before then being dried in static boxes. The coffee is placed in box which can hold about 15000 litres of cherry that as a grated bottom. Initially cold air is blown through from the base which helps to slow down the drying process and extend the fermentation. Then after this the air flow is slowly increased and temperature to dry the coffee evenly for between 8 -14 days depending on environmental conditions.