The journey of this coffee begins with harvesting ripe cherries, followed by a thorough selection process. Initially, the cherries undergo flotation to remove defects such as leaves, stones, and underdeveloped beans. To guarantee quality, further electronic and manual sorting is conducted to eliminate any cherries that do not meet the strict quality standards.

The drying process is carried out in a parabolic greenhouse under sunlight for 15 days. During the first stage, the cherries are air-dried until they reach 50% moisture. Then, the temperature is carefully controlled, peaking at 35°C, as the cherries are dried down to 20-25% moisture. In the final stage, the coffee is dried until it reaches the ideal moisture content of 10.5%.

Finally, the coffee undergoes a stabilization phase in a warehouse, where it is kept in GrainPro bags at an optimal temperature of 20-25°C. This crucial step preserves the coffee’s quality and ensures it is ready for milling and export.

HISTORY: