The quality of our product is due to the ecosystem on which is grown and our careful harvesting process
We select only the ripest cherries; these are processed with environment-friendly systems which recycles water for its minimal use during the depulpig process. The honey is extracted using centrifuges and we leave only the right amount to provide our special touch.
As a result on our friendly environment our process saves approximately 80% in water usage and no water sources contaminated in comparison with standard methods. The honey is taken to special deposits to avoid water and soil pollution. Furthermore, the pulp is used as organic fertilizer to improve the quality of the soil.
Picking
Our people pick only the ripest cherries, hence a particular plantation may be visited upon several time allowing each bean to reach its fullest potential.
Separation
Coffee cherries are taken to a screening process were any damaged or green coffee is separated.
Depulping
The cherries are taken to the depulping process, where without any use of water the pulp is removed.
Mucilage Removal
The beans go through a “honey” removing process using centrifuges, eliminating the excessive use of water to “wash” the honey off the bean, which is one of the biggest polluters of rivers and creeks.
Fermentation
Once most of the honey is removed the beans are taken to deposits so the rest of the honey dries off but not without letting some of its properties enter the grains. Then its “washed” with a minimum amount of water and its ready to be sent to the drying patios.
Coffee beans are sun dried and provide a resting period to develop enough
to incorporate all the elements necessary to deliver a high standard cup
Drying
The coffee beans are laid on patios where is naturally sun dried. It undergoes a careful process for several days were the coffee beans are frequently moved from side to side, so it dries uniformly.
Resting
Coffee beans are bagged and stored where it will go through a developing process that incorporates all the elements released during the drying period.
Cupping
Throughout the whole process the coffee is constantly cupped for quality assurance. Cupping is essential for our clients´ samples.
Thresher
This process removes the parchment from the grain to be ready for export and/or roasting.
