Our Process
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Harvesting of Our Coffee Berries
Our single origin arabica coffee harvest begins in September and typically ends between December and January. It is one of the most challenging parts of the process. Due to our mountainous slopes, coffee berries are hand-picked. To ensure the highest quality of our coffee, we focus on picking the ripest berries from each coffee tree.
Our Washed Process
Within 12 hours after being harvested, our coffee berries are received at our processing facility ("beneficiado") to guarantee an optimal process while following specialty coffee standard procedures. Coffee bags are weighted and received at our pre-classifier, where any hollow or unwanted beans are removed through a density test.
Coffee berries are transferred to an advanced specialty coffee machine that sorts and pulps coffee without using water, preserving the natural conditions of the pulp without loosing the grain. Our Arabica coffee beans are then cleaned and washed using the minimum amount of water relative to other washed processes.
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Drying
Once the washed process is complete, our selected coffee beans are dried by machine to bring the moisture content down to 10-12%. Our coffee dryers are designed to ensure uniform drying conditions and quality.
Storage
Dried coffee must be stored in a dry, low-light, and cool environment as exposure to moisture or sun deteriorates the coffee. As for best practices, our coffee is stored in parchment or "pergamino" in portable zipper bags that helps retain the color, taste and aroma of our specialty coffee. Additionally, we have a dehumidifier working 24/7 to keep humidity levels for our storage room between 50 and 60%. During storage, beans can be at risk of taking more humidity, so this process is as important as any other.
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Hulling and Sorting
Coffee hulling is the last stage of coffee processing that takes place in our farm. The goal of this process is to remove the parchment skin or "pergamino" from our coffee beans. The parchment is a naturally occurring, papery skin substance that surrounds the coffee bean, just like the endocarp (membrane-like layer) that surrounds other fruit seeds. To preserve freshness, we only complete this process when we are ready to ship or roast our beans. Additionally, our hulling machine allows us to sort each coffee bean by size to achieve uniformity.
Roasting
In our opinion, our coffee is enjoyed at its maximum expression through a medium roast. Through this roast we invite you to experience a low to medium acidity and body coffee, as well as a well rounded flavor profile. We believe that this level of roasting respects and preserves most of the unique flavors of our coffee's origin, and its sweet taste.
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