The coffee profile of our coffee ranges from 85% to 90% (according to SCAA format) according to the treatment process provided to the grain, the height of the producing farms is between 1200 and 1700 m.
Every day we strive to improve our quality, that is why we have adopted a versatility in the differentiated processing of special coffees. For us it is very satisfying to deliver a product adapted to the demands of consumers. Through the differentiated processes we produce micro batches that follow strict quality processes from the moment of collection to the final stage.
Differentiated processes of our coffee.
For each of the processes different treatment methods exist, this allows the cup profile to obtain all the attributes of the coffee, thus allowing a better concentration of sugars, aroma and flavors. The form of collection is similar in all processes.
First, the variety is carefully selected and using a suitable collection method with a skilled labor, the cherries are deposited in reeds and then in sacks that comply with our hygiene measures. After harvesting the coffee is dried in shavers for approximately 30 days with permanent staff and trained in handling.
Important note: The coffee in this process is treated in the state of grape or cherry until it reaches the point of drying between 11% and 12% of humidity.
With this process the coffee can develop attributes such as: Mature citrus, balanced body, floral, honey, chocolate, with cup profile of 85% – 90%.
Following the quality parameters, this coffee is collected in reed tins and then deposited in clean nylon bags for later transfer to the beneficiation plant, the variety and height is chosen before harvesting to maximize the quality of the cup profile.
When it arrives at the plant of humid beneficiation, it is despulpado in an ecological benefit that guarantees an optimal treatment to the grain without damages, (Before the process ensures that the machinery is totally clean).
After the pulping process is passed directly to the shavings without removing the mucilage and is left in the sunlight at a temperature between 17 ° C – 23 ° C for a time between approximately 25 and 30 days, taking into account the variation of the weather.
Later, coffee can develop attributes such as: ripe citrus, grapes, floral, honey, chocolate, with a cup profile of 85% – 90%.
The first stage of this process is the selection of the variety and then the cherries are collected in reed tins, following the hygiene measures required to ensure that the coffee does not suffer damage from the early stages.
It is depleted in an ecological benefit that guarantees an optimal treatment to the grain without damages, (Before it assures that the machinery is totally clean). After the pulping process is passed through 3 cycles of water with the purpose of removing 30% of the mucilage.
It is then dried in squeegees at a temperature between 20 ° C-30 ° C for an approximate time of 22 days.
Finishing the previous processes, coffee can develop attributes such as: Citrus, balanced body, floral, chocolate, with cup profile of 85% – 90%.
In this process the collection method is similar to the previous ones, the variety is selected and the cherries are collected in reed tins or plastic containers and then deposited in properly cleaned nylon bags.
It is depleted in an ecological benefit that guarantees an optimal treatment to the grain without damages, (Before it assures that the machinery is totally clean). In the same process of pulping the coffee is deposited in concrete piles coated with ceramics for the beginning of the fermentation, with strict hygiene and safety measures.
Depending on the weather conditions it is estimated that it is necessary to wait between 8 and 12 hours to proceed to wash it, once this time has been completed, it is washed in a concrete-based and ceramic covered runway, at this stage of processes it is classified by Gravity in three grades second and third grades according to weight and grain size.
Finally, it is dried in sheds at temperatures between 20 ° C and 30 ° C, for a period of approximately 22 days, with trained personnel.
Finishing the above processes, coffee can develop attributes such as: intense acidity, honey, chocolate and floral flavors with a cup profile of 85% – 90%.
Note: It is an ideal coffee for the preparation of a good espresso
The variety is selected for its respective collection in reed tins and deposited in clean sacks, then it is taken to the beneficiation center to initiate the pulping process, where the extraction of any kind of foreign matter that can cause damage to the grain.
After the pulping is carried out directly to a pre-drying in a concrete yard, extracting a 55% of humidity, then the drying process is continued in mechanical dryers type guardiola at temperatures of 40 ° C in mass leading to an optimum point of drying Between 11% and 12% humidity.
Finishing the above processes coffee can develop attributes such as: Citric, balanced body, chocolate, with cup profile of 82% -87%