After an appropriate picking and selection of the coffee bean, it is transferred to the coffee processing plant for its respective pulping, removal of the mucilage, drying, and threshing. We adapt to the requirements of preparation of international markets such as Specialty grade, American and European preparation. Our warehouses are conditioned to maintain the highest quality standards where humidity is maintained between 10.5% to 11.5%.

The processing methods that we currently use are: Washed, Natural and Honey, obtaining a parchment coffee that is then dried on African beds indoors, to avoid direct contact with the sun.


Washed


In this process, the mucilage is completely removed, and it uses a lot of water. After the grain has been depulped, the next step is the total removal of the mucilage, which it can be in two ways, mechanically or by fermentation. When is done by fermentation, the parchment grain is allowed to stand in water for about 24 hours (This may depend on weather conditions) The coffees with this process are mostly demanded in the US market.

Semi-washed


Unlike the washed process, the semi-washed is left to ferment for about 4 hours, so that the grain acquires the properties of honey from the peel, after this, it’s washed, and the mucilage is completely removed.

Honey


In this process, there is no use of water and the grain is depulped and left to dry with the honey from the peel removed, which is completely absorbed by the coffee bean acquiring many properties of sweetness, the drying time depends on the amount of honey in the coffee, also the color of parchment grain, that it can be yellow, black and red. The European market is the biggest coffee buyer with this process.

Natural


This process is simpler, like the honey, there’s not used water, all the picked grain is left to dry on African beds, with this process the coffee bean acquires many properties which make it get a high content of sweetness, also like the honey process, is very demanded by the European market, the storage of coffee with this process can last longer.

Quality Assurance


All our parchment coffees are carefully reviewed to determine grains with primary or secondary defects, this is carried out with the objective of satisfying the preparation requirements of our clients.

After the coffee parchment is dried on African beds, it’s stored for a minimum of 30 days, so that it expresses itself, after this period, it will be threshed to remove the parchment (or pulp if it’s a natural process), and then obtain coffee that we call "Oro de Chorro", which is examined by a group of workers with a high capacity developed for the identification of possible defects, then the coffee is classified according to the “zaranda” size of the grain (size of the final raw or green coffee).