Specialty Coffee Cultivation and Processing (Exotic Coffee Export Brand)

Specialty Coffee Cultivation and Processing

In the mountains of Colombia, in the departments of Huila and Quindío, we cultivate and process high-quality coffees, utilizing highly organic products and processes with advanced biotechnology.

Production Process

1. Harvesting: In this stage, we only select the well-ripened, grape-colored cherries, preserving the umbilical cord of each one to maintain its integrity.

2. Flotation: The cherries are taken to the processing center, where we carry out the flotation process. Cherries that float, indicating lower density, are separated.

3. Defect Sorting: Next, all cherries that present visual or physical defects are removed.

4. Anaerobic Fermentation: The selected cherries are placed in hermetic containers to undergo extended anaerobic fermentations, adjusted to the desired cup profile.

5. Pulping and Drying: After the fermentation process, the coffee is taken to the de-pulper, where the mucilage is extracted without washing (a process known as Honey). Then, the beans are placed in solar dryers at a moderate temperature.

6. Manual Movement: During drying, the beans must be stirred manually every hour to prevent damage, as the use of instruments can affect the bean.

7. Hulling and Artisanal Sorting: After 10 to 15 days, when the beans reach a moisture content between 10% and 12%, hulling and careful artisanal sorting are carried out.

8. Roasting: Subsequently, a medium roast is performed, with the temperature adjusted according to the density of the bean.

9. Packaging: Finally, the coffee is packaged as whole beans to preserve the properties found in the embryo.