Coffee Processing Plant

Our coffee processing plant is a state-of-the-art facility that is dedicated to the production of high-quality coffee beans.

Specialty coffee is not just the result of cultivation, but of a series of precise and careful decisions throughout the process. Every stage—from harvesting to cupping—influences the final flavor that reaches the cup. Traceability, innovation in fermentation, and respect for the bean and its environment are essential to achieving exceptional coffees.

1. Coffee Picking

Specialty coffee harvesting is selective and manual, which means that only ripe fruits are picked. (deep red color).

2. Coffee Processing

This is one of the most crucial steps in the coffee's sensory profile. Here, the pulp is separated from the bean and fermentation begins.

3. Drying

After processing, the beans must be dried to a moisture content of 10–12%. Pre-dried in patios for 3–5 days and Controlled solar drying for 20–30 days more.

4. Storage

Coffee must be stored in optimal conditions to preserve its quality. In cool, dry, and dark places, away from odors and humidity

Coffee Pre-drying

☀️Coffee Pre-Drying on Patios: A Traditional Technique with Big Benefits


Pre-drying coffee on patios or drying beds is an age-old practice that remains essential in the processing of specialty coffee. It involves spreading the beans under the sun during the initial hours or days of drying, allowing for a gradual and even loss of moisture.


What are the benefits?

✅ Gently reduces initial moisture, preventing unwanted fermentation.

✅ Enhances cup quality by preserving aromatic compounds.

✅ Lowers the risk of damage during later mechanical drying.

✅ It’s an accessible, sustainable method suited to local microclimates.


A perfect example of how traditional methods still play a vital role in producing exceptional coffee. 🌿☕✨

Secado natural de café
Proceso de secado Los Naranjos
Proceso semi-lavado
Proceso natural completo

Washed Process

Washed Process

Coffee Washed Process

Dedicated professionals ensuring quality in every cup.

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).

Honey

Honey Process

Honey Process

Dedicated professionals ensuring quality in every cup.

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

Natural Process

Natural Process

Dedicated professionals ensuring quality in every cup.

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.