Our main focus is the production of exceptional coffees. We achieve this by combining the use of technology and our own traditional environmentally friendly process ensuring great quality and consistency. Our coffee receives meticulous care and attention to detail at every stage of the milling process. We take great pride in the quality of our coffees. That´s what we´re about!
we have implemented a system that allows us to track down all of our coffee to their point of origin and lots. Once we start cupping the coffees, we can track down exactly what lots are cupping well and provide feedback to maximize quality.
we evenly distribute coffee throughout raised beds allowing fresh air to easily flow from beneath and above the coffee. some of our beds are shade dried while others are dried with direct sunlight. We have trained staff responsible only for raised beds to ensure constant check ups, movements and pristine conditions on these.
OUR COFFEE IS STORED IN WOODEN SILOS AND bags ACCORDING TO THE farm and its cupping grade: SHG, A, AA, AAA AND ML. Our Repository is made so the coffee can remain with shallow light, cool temperature and stable humidity levels.
IN ORDER TO OBTAIN the best quality coffee, we offer CONTINUOUS training and guidance to our producers, department heads and general staff by conducting meetings, diverse classes and educational seminars.
we are consistently cupping our coffees to determine and asses its quality and consistency. we work together with producers and buyers alike in order to obtain the best quality coffees year after year.
we strictly use clay patios to dry the coffee beans which helps the moisture under the beans absorb into the tiles enabling the beans to fully dry. we evenly distribute the coffee on our mills expansive patios creating rows of coffee which are being turned every 45-60 min. this method allows the coffee bean to be slowly dried by direct sunlight, the warmth of the clay patio and manual aeration.
HULLING AND SORTING
Once the coffee beans are ready for export, they go through a hulling machine that removes the coffees outermost parchment layer. the beans then go through multiple screenings in which they are separated by size, density and color. Defective beans are removed, and only the beans that meet desired quality standards are exported.