LEARN MORE ABOUT
HOW IT IS HARVESTED &
PROCESSED

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A. HARVEST

A. HARVEST

Over 200 years of selectively handpicking coffee have taught us that this is the best way to select the ripest cherries. Nothing can replace the experience of trained coffee pickers. Recent research indicates handpicking coffee can be supported when pickers wear a device known as a “Canguaro”, which stops the cherries from falling to the ground and getting lost.
Over 200 years of selectively handpicking coffee have taught us that this is the best way to select the ripest cherries. Nothing can replace the experience of trained coffee pickers. Recent research indicates handpicking coffee can be supported when pickers wear a device known as a “Canguaro”, which stops the cherries from falling to the ground and getting lost.

2. PULPING

The post-harvest stage is of great importance, both for the quality of the coffee and for wider conservation efforts. It’s important to minimise the amount of water that is used, both to support the environment and save money for the producer.

3.MUCILAGE REMOVAL

3.MUCILAGE REMOVAL

First, the cherries are pulped, removing the flesh and fruit. After that, the best beans are selected, and the mucilage (a thin, sticky layer around the bean) is mechanically removed. The beans then move on to be dried. When using this system, many Colombian coffee growers have managed to reduce water usage to less than one liter per kilogram of cherries.
First, the cherries are pulped, removing the flesh and fruit. After that, the best beans are selected, and the mucilage (a thin, sticky layer around the bean) is mechanically removed. The beans then move on to be dried. When using this system, many Colombian coffee growers have managed to reduce water usage to less than one liter per kilogram of cherries.

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4. DRYING

4. DRYING

Coffee can be dried either through direct exposure to sunlight, or through the use of a mechanical dryer. When drying coffee, it is important to retain somewhere between 10% and 12% of its moisture. If the beans’ moisture is above or below this range, it will affect the quality of the exported green coffee.
Coffee can be dried either through direct exposure to sunlight, or through the use of a mechanical dryer. When drying coffee, it is important to retain somewhere between 10% and 12% of its moisture. If the beans’ moisture is above or below this range, it will affect the quality of the exported green coffee.

5. HULLING

Once dried, the parchment (a papery shell around the coffee bean) must be removed using a specialized machine, known as a huller. Once hulled, the green coffee beans are ready for export or industrial-scale processing.

Colombian Coffee

The Colombian Coffee logo with its distinctive triangle is symbolic of the Colombian coffee producer who works hard, produces a quality product, does things right, and brings an authentic product to market.

Halal

We satisfy the needs of Muslim consumers with the continuous and consistent production of Halal products.

BASC

With the BASC certification, we assure our clients and control entities of the confidence and security in our production chain, and in our overseeing and controlling of the production, packaging, and transportation processes of our product against illicit trafficking.

BRC British Retail Consortium

Supported in GFSI systems, recognized internationally, we produce safe, authentic and high-quality food products satisfying the needs of our clients and markets.

IFS

Our risk-based focus allows production of safe and high-quality products offering confidence and recognition for our clients.

ISO 22000

Our safety system is based on the analysis of hazards and critical control points (APPCC), always incorporating Good Manufacturing Practices.

ISO 9001

We offer reliable products to our clients, complying with the highest quality standards with which our products are processed by committed, responsible and highly trained personnel.

ISO 14001

We guarantee that our product is processed with ecological conscientiousness, conserving the environment and natural resources.

ISO 45001

At Buencafé we utilize work practices that continually reduce risks, always taking into account the safety of those we work with.

Fairtrade

At Buencafé we produce socially responsible products contributing to the improvement of the quality of life for coffee producers, guaranteeing fair prices, good working conditions and a sustainable environment.

Rainforest

We support sustainable agriculture via sourcing and the transformation of Rainforest certified coffee.

NONGMO

With the NON GMO Project certificate, we offer our clients the guarantee that our products are not genetically modified at any point during processing from seed to market.

United States Organic

At Buencafé we are aware of the environment. That’s why we’re aligned with the most rigorous organic agricultural standards which allows us to reach our different international markets, including the United States market.

European Organic

At Buencafé we are aware of the environment. That’s why we’re aligned with the most rigorous organic agricultural standards which allows us to reach our different international markets, including the European market.

Taiwanese Organic

At Buencafé we are aware of the environment. That’s why we’re aligned with the most rigorous organic agricultural standards which allows us to reach our different international markets, including the Taiwanese market.

South Korean Organic

At Buencafé we are aware of the environment. That’s why we’re aligned with the most rigorous organic agricultural standards which allows us to reach our different international markets, including the South Korean market.

Mexican Organic

At Buencafé we are aware of the environment. That’s why we’re aligned with the most rigorous organic agricultural standards which allows us to reach our different international markets, including the Mexican market.

Colombian Organic

At Buencafé we are aware of the environment. That’s why we’re aligned with the most rigorous organic agricultural standards which allows us to reach our different international markets, including the Colombian market. At Buencafé we utilize green coffee which complies with the productive practices that protect the environment in accordance with Colombian regulations.

Colombian Coffee

We utilize the geographic indication as a guaranty of origin guaranteeing the authenticity of the product and complying with the quality standards of Colombian coffee. In 2007, Colombian coffee was recognized by the European Union Commission as a protected geographical product. In 2013 the Swiss government conferred that same protection to Colombian Coffee.

Denomination of origin

We utilize a certificate of origin for 100% Colombian coffee. This seal is used to highlight the quality recognized in Colombian coffee

Kosher

We satisfy the needs of the Jewish community with the continuous and consistent production of Kosher products.

Japanese Organic

At Buencafé we are aware of the environment. That’s why we’re aligned with the most rigorous organic agricultural standards which allows us to reach our different international markets, including the Japanese market.

Letter from our Director

At Buencafé we have been conscious of sustainability since our beginning, when the term had just begun to be mentioned in the world.  

Over our 49-year history, the factory has had four expansions (1983, 1997, 2008 and 2019). The technology behind production processes has been updated and perfected. Production has increased, diversifying and innovating the product portfolio andour commercial scope has expanded. We’ve achieved national and international certifications for our products and for our quality, safety, environmental management, and occupational health and safety management systems, among others. Buencafé was the first Colombian business certified in ISO 14001 and nowadays has 25 different certifications.

The commitment today is consolidating sustainability in each and every initiative we propose, tackling the creation of sustainable value in the three essential pillars: economic, social and environmental.

“Living optimism as a transformative force to create sustainable value in the world of coffee” is the highest goal that guides our daily actions. Is the center of our culture, our decisions, our strategy, our style, our conversations and relationships. Is how we  inspire others and multiply the impact of everything we do.

I invite you to learn about our sustainability path.