1. Sow Colombia grows "Caturra", "Típica", "Barbón", "Tabí", "Castillo" and Regional "Castillo" varieties. For the sowing process, coffee growers carefully and delicately select the berries from the best coffee plants, and when the varieties that are resistant to the coffee rust, the seeds are found at Cofffee stores.

2. Seeder The seeder is the place where the coffee seeds are sown to germinate and later obtain the ¨chapolas¨ (seedlings). They are kept there for two months. Subsequently, they are taken to the nursery where they are individually planted in bags containing a mixture of soil and organic materials to nourish the plants for at least six months.

3. Nursery Once the best plants are selected from the seedbed, they are planted in the field to begin the 'productive phase'. Once planted, a system that allows growers to use the adequate agronomics and proper harvest techniques is implemented.

4. Sowing in the field After 6 months in the nursery, the coffee trees are planted in the ground. The productivity is determined by the conditions of the soil and climate of the coffee farm and is dependent upon the level of adaptation of the variety planted in the site. The number of plants per hectare and age of the plants are factors that directly affect productivity. Suitable and correct layout is a large part of the profitability of the crop as well as the sustainability of the coffee fields. Layout has direct impact on erosion: with it you can either speed up or slow down the process.

5. Plantations There is a point and time where each tree will reach its maximum production potential. Whether in tall or short poise varieties; with any plantation density; in plain sunlight or under the shadow of a tree; on free growth or with no tree topping; with single or multiple stems; there is a specific number or harvests in which the tree reaches it´s maximum production average per harvest length. This period includes the initial stage of vegetation growth. As a consequence, coffee farming requires periodic tree renovations after the trees have reached their full development.

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.

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.

3. 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.

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.

5. 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.