In this project, people interested in the specialty coffee market visit our farm for 10 days; guests participate in picking, depulping, washing, drying and sorting of our best beans, generating confidence in traceability of our product and strengthening work links by sharing knowledge and experiences among baristas and / or roasters with harvesters- producers in the coffee field itself.


We are in constant innovation, experimenting with new subproducts, fermentation processes, drying methods, variable control, and coffee varieties

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