the process
WET PROCESS
Once mature, our coffee is harvested and then selected with the objective of processing only the best beans. After selection, the coffee cherries are moved to a mechanical pulper, which removes the skin of the cherry to free the beans.
The beans are covered by a layer called mucilage, which is composed mainly of sugars, water, yeast and lactic acid bacteria. To remove it, we submerge the beans in water tanks for a period of approximately 14 hours, where the beans enter into a fermentation process.
This generates a clean taste in the cup, which allows us to appreciate the goodness of the origin, the variety of the plant and the terroir of the farms.
DRY proces
After fermentation and cleaning, the beans are rested for 48 hours on raised beds to begin the drying process. After this time, the beans are introduced into a mechanical dryer, where they will spend the next 18 hours at temperatures of 40ºC until they reach a moisture content of between 10% and 12%.
Once dried, the beans are stored in hermetic oxygen-free bags covered by jute sacks to prevent premature oxidation of the beans and preserve their properties until the roasting date.
