Our Process

We are a boutique specialty coffee farm striving for quality in every step.

Selective Picking

We select only the ripest cherries from the trees so that all the sugars have developed fully to ensure a sweet and great tasting coffee. This means we have to pick each tree up to three times during the harvest!

Secondary Inspection

Before the cherries are processed, a second inspection takes place. Each picker makes sure that only the ripest cherries go through to the next stage, and that there are no immature beans as these can result in an astringent cup of coffee.

Only Ripe Cherries

After a day of picking coffee in the field, all the ripe cherries are weighed and prepared for processing. All the green and immature cherries that were sorted out in the secondary inspection will be processed separately.

Processing

In this step our coffee passes through our micro-mill that will separate the bad beans and any rocks or sticks that made it this far. Then, it will proceed to remove the skin of the cherry know as the “pulp.”

Fermentation

In this step our coffee passes through our micro-mill that will separate the bad beans and any rocks or sticks that made it this far. Then, it will proceed to remove the skin of the cherry know as the “pulp.”

Washing

After the coffee reaches it’s fermentation point, the coffee is washed immediately to completely remove the mucilage and avoid over-fermentation.

Sun Drying

After the coffee is washed, the beans are slowly dried under the sun in patios or raised beds. The coffee is moved constantly every day so that it dries evenly. Once the beans reach a moisture content ranging in-between 10%-11.5%, the parchment coffee is stored to rest before being prepared for export.

Cupping

This step is an essential aspect of our quality control, as all our lots are cupped by a professional Q Grader and segmented according to cupping score and flavor profile to guarantee the quality of each lot offered.

Off to Export

Once a lot is sold, our team carefully loads the coffee and takes it to the dry mill where the parchment will be removed and the coffee will be sorted through a color sorter and a gravity sorter. The coffee is then prepared to export and shipped by sea.

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