Coffee must be handled adequately thru the whole process to ensure the best quality in each cup. During the harvest season, performed in November thru April, the coffee cherries that have matured are harvested by hand when they are in their optimal growth. The optimal point in maturation is determined by the Brix scale analysis.
On the same day the coffee is harvested, the pulp is removed and then moved to fermentation tanks. The coffee then is cleaned and classified by traditional washing and density sorting practices, where only the best beans are chosen to go thru the drying process.
The drying is performed in our patios, where the bean is completely exposed to sun. The coffee beans are constantly being turned with wooden paddles to ensure that the drying is uniform.
The coffee acquires a golden tone, and is recollected from the patios and stored in adequate conditions for it to rest and then be exported.