As direct producers and exporters, we have full control of all coffee production and logistic processes, from harvesting to shipping; by doing this we assure the coffee we harvest is the same one our final customers receives.

With our processes standardization , we get a balanced cup profile with honey, sugar cane, red fruits and chocolate notes, and a complex floral notes in the best microlots.


Thanks to the fact that we are an active part of the export process of our coffee, we, the producers-pickers, understand the direct effect of selective picking on cup quality. Hence, we focus on picking only blood red coffee cherries in multiple cycles during the harvest.


We depulp the coffee the same day it is picked to ensure balance between all the pickings and to avoid fermentation differences.


Once the fermentation process is finished, coffee beans and mucilage are separated by washing using clean spring water from our mountains. In this process’ stage, impurities and faulty beans remain suspended in the residual water.

Photo By Aukje


Our fermentation process is an 18 hrs solid substrate aerobic method done at a 23 °C average temperature to achieve standardization and clarity of inherent flavors in all our coffees.
In addition, responding to our clients requests we do experiments with different fermentation times.


This is the process of removing humidity of parchment coffee, until it gets to a 10 to 12% humidity. We use two methods: African beds which takes 12 to 15 days and an outdoor patio which takes 4 to 5 days; both depending on weather. The dried coffee is classified in different lots according to the method used. These lots are kept separate to ensure uniformity.


Throughout the process of harvesting and wet milling, coffee receives several separate selection rounds. Starting from sorting during picking, followed by selecting again in the storage tank, during washing and drying processes, and finally sorting after drying on parchment.


We have our own hulling machine that allows us to remove the parchment from coffee, obtaining the green coffee. This also means that we are capable of selecting and reviewing the final exportable product, a feature not often seen among Colombian smallholders.


We use calibrated screens to select different grain sizes.


We perform manual selection of coffee defects, by using the same producers-exporters as workforce, as well as we also support locals by hiring mainly women.


We use 35 Kg packages to facilitate its handling. All coffees are packed in Grain Pro bags.


We storage in cellars with controlled temperature and we accompany the coffee until origin port.

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