Seedlings and Plantings
The foundation of our exceptional coffee begins with carefully selected seeds. Our diverse varieties are sourced from the most vigorous and productive plants, which have been chosen through rigorous cupping sessions of different lots. This meticulous selection process ensures the consistent high quality of our final product.
Sustainable Agroecological Practices
Situated within a tropical rainforest, our farm experiences a consistently humid environment. This necessitates the use of pre-adapted coffee varieties, appropriate planting densities, and strategic tree pruning techniques to ensure optimal plant aeration.
We employ selective weed control methods, encouraging the growth of small, beneficial plants that maintain a natural ground cover, effectively preventing soil erosion.
Harvest, Selection, and Processing
A crucial step in producing specialty coffee is the careful selection of ripe cherries at harvest, ensuring the optimal sweetness for proper bean fermentation.
Once harvested, the cherries undergo a floatation process and manual selection to guarantee a denser, higher-quality product.
The cherries then undergo an initial 24-hour fermentation period, after which they are pulped, initiating the main fermentation stage.
Fermentation
We are currently experimenting with various fermentation processes tailored to our different coffee varieties:
Improved Typica: Washed with lactic fermentation (three distinct timeframes) and Raisin Honey (three distinct timeframes).
Gesha x Bourbon Hybrid: Washed with alcoholic fermentation (three distinct timeframes).
Sidra: Natural lactic fermentation (three distinct timeframes).
Drying
Once the coffee completes its fermentation, the drying stage begins. This process requires extreme care to ensure a high-quality product. Initially, the coffee is placed in a dehydration tunnel for a period of 24 to 48 hours, depending on the sun exposure. Subsequently, it is transferred to a shaded drying area where temperature and humidity are strictly controlled. The drying period can last approximately three weeks, during which the coffee continues its slow maturation.
