Harvest
1

Harvest

200 years of handpicking have taught us that this is the best way to select the best coffee berries. Nothing can replace the experience of the coffee collectors. Recent research indicates that this type of labor can be performed by wearing a device called “Canguaro”, which prevents the berries from falling to the ground and getting lost during harvest.

Pulping
2

Pulping

The post harvest stage is of great importance, both for the coffee quality and the conservation of the environment. In Colombia, coffee growers use a system that obtains the dry parchment of the coffee without wasting too much water.

Mucilage Removal
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Mucilage Removal

The ecological post harvest purpose is to both save and conserve water. First, the fruits are pulped. Then, the best coffee beans are selected and the mucilage is mechanically removed to finally start the drying phase of the bean. With this system, many coffee growers have succeeded in reducing the use of water to less than one liter per kilogram of coffee cherries.

Drying
4

Drying

Coffee drying can be performed by direct exposure to sunlight or through the use of a drying machine. The most important thing is to always have a humidity range of 10% to 12% in the ‘dry parchment’ coffee that will be commercialized in order to conserve its quality.

Threshing
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Threshing

Once commercialized, the ‘dry parchment’ coffee´s shell is removed through the use of specialized equipment, leaving the green coffee bean (or coffee in almond) ready for exportation or industrial processing.