We’re hugely fond of German Ortiz, and not just because of the goodness of his coffee. One of the founding producers of the feted Asoguacharos group – German off ers increasingly delicious coffee from his several farms, while steadfastly fulfilling the treasurership function at the group, offering up his home for group meetings and generally wearing the biggest smile in the room.
Farming wise too, German is bomb: he has been using calcium sulfate for the last four years, and he’s seen good results- despite being at relatively low altitudes, he hasn’t seen much roya around his farm. He also treats his piled up coffee pulp with microorganisms and ash
to help the decomposition process along, and he is able to use this as fertilizing compost within two months or so- he occasionally adds a rock flour mixture to it for additional trace elements, and super magro.
German ferments in cherry form for 24 hours, followed by 24 -36 hours, depulped, in plastic drums.