1. Selective harvest

Selection of mature grains with an

ideal degree of sweetness greater than 20° brix

2. Pulping

The practice carried out in a pulping machine is the

the first stage of the wet processing in which the fruit

It is left free of pulp or peel, leaving

the two coffee seeds.

3. Fermentation

Fermentation lasts approximately six days,

ending when the sugar is

practically sold out in the first 24 hours

floral, herbal smells and flavors are obtained,

citrus and sweet. Between 48 and 72 hours later

citrus notes, tropical fruits, and chocolate emerge

Between 95 and 120 hours, it is possible to have notes

red fruits, blackberries, and nuts.

4. Washing

It is the part of the process where they remove

the remains of mucilage in the coffee seeds,

the mucilage comes off, and then the coffee dries.

The washing process is ideal for specialty coffees

because washed processing is a method for

focus on the bean itself:” You perceive the flavor of the coffee

in the origin, the variety, the terroir, instead

of the impact of the processing method.

5. Drying

Coffee drying is a post-handling process

harvest during which coffee seeds are

freed from moisture acquired during washing,

The drying methods we use are directly

in the sun and drying under shade, which is a process

slower but serves to preserve the quality

of coffee