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Coffee Procesing

Coffee Procesing

All our coffee is worked with the system of micro lots, this is done by farm, variety, altitude and process. These processes of processing that have been innovative and have managed to capture the attention and interest of the roasters of fine coffees are the following:

First slide

FULLY WASHED:

Traditional coffee washing system where 100% of the honey is removed from the coffee. In the cup it gives very clean notes and highlights the acidity of Tarrazu coffee.

YELLOW HONEY:

This process adjusts the machinery to leave 30% of the mucilage or honey of the coffee in the bean. This process provides more sweetness and a more balanced cup.

RED HONEY:

With this process 100% to 80% of the coffee honey is left in the bean. This honey is concentrated in the bean bringing more sweetness, body and intensity to the cup.

BLACK HONEY:

In this particular process all the honey is left in the coffee and the bean is taken to a CONTROLLED fermentation, this offers in the cup very exotic, sweet and peppery notes.

NATURAL:

This process is when the coffee cherry is placed directly to dry in the sun without going through the wet mill. The cherry under the sun is dehydrated and the bean absorbs all the sugars from the pulp and mucilage. This cup offers notes of dehydrated fruits such as plums, raisins and notes very accorded, sweet and very marked aftertaste.

QUALITY CONTROL:

Each lot that enters per day and per farm is a lot that is processed separately and is documented as such according to the technical data sheet explained above.
Then it is tasted to know its attributes and is given a minimum rest of 40 days before being ready for export.

Currently we have three siphons to divide the lots at the time of receiving them in the wet mill and we have a Penagos brand equipment, and a closed water circuit for the transfer and classification of coffee in fruit.
The drying, we do it in parihuelas, cemented patios, greenhouses and also in guardiolas to give them the point to coffee, bringing together micro lots of the same farm and the same process.
We also have a laboratory for quality control, with the necessary equipment for that purpose, we use it so that our customers can identify the lots of your choice.

In this area of enlisted coffee is peeled, sorted by size and vibrated to be classified by weight, finally we have an electronic chooser XELTRON that through the color of the grain eliminates any defect that has remained from previous processes, ensuring a perfect product.

Classification of specialty coffees according to score

It is important to know that the fine coffee market is occupied by coffee producers who negotiate their coffee with international roasters. In order to occupy a place in this niche, it is important not only to produce quality coffee, but also to make sure that the farms start the necessary quality controls to meet all the requirements of this chain. On the farms consists of proper agronomic management and harvesting of ripe beans. And most importantly, promote and inform roasters about the work being done (product promotion).

Each producer must process their coffee and ensure strict care to avoid mishandling or uncontrolled or unwanted fermentations and finally keep a traceability of each batch of coffee.

This information called traceability is a valuable tool for any customer looking to distinguish themselves by quality and offer more than a cup of coffee, a coffee with a defined history and origin.

But producing this type of coffee involves high production costs that must be rewarded to producers. That is why the New York Stock Exchange no longer governs the price for this type of coffee but rather tastings are done and scores are given that have a base price and depending on the complexity of the process and tasting notes, so will be the value to be paid.

TRACEABILITY MANAGEMENT

Our goal is not to sell coffee! It's to sell an experience, so we offer our customers the story behind every cup of coffee. We call this traceability¨.

Each day's harvest is classified as a micro lot where it is prepared separately to provide valuable data for future consumers. This information includes the farm where the coffee comes from, the altitude of the farm, the process of processing and the name of the producer. Without a doubt, we are able to differentiate our coffee!