Our Process
From Cultivation to Export
The Journey of Speciality Coffee
Every coffee bean we export follows a meticulous process that ensures the highest quality. From cultivation in the mountains of Balboa, in the Risaralda Department, to arrival at international markets, we care for every detail.
Cultivation
Our coffee trees grow at 1,550-1,750 metres altitude, in nutrient-rich volcanic soils. The temperate climate and natural shade create perfect conditions for exceptional coffee.
Harvesting
Selective hand-picking of ripe cherries. We only harvest fruits at their optimal ripeness, ensuring uniformity and quality of the lot.
Processing
Traditional washed process with controlled fermentation. Depulping, 12-18 hour fermentation, washing and sun-drying on African beds or patios.
Selection
Rigorous classification by size, density and colour. We remove defects manually and using state-of-the-art hulling machines to ensure consistency.
Packaging
Coffee is packed in jute bags with GrainPro liners to preserve freshness. Each lot is identified with complete traceability information.
Export
Logistics from Balboa, Risaralda Department, to Buenaventura port. Export documentation, phytosanitary and origin certificates included.
Quality Control
Each lot is evaluated following SCA protocols. We perform physical analysis, professional cupping and verify traceability before export.