The quality of coffee is obtained through the integration of different processes.
Variety– Our main variety is the Arabica Bourbon, which is believed to be one of the first coffee varietals and is characterized for being complex, aromatic and with good body. Our company has its own nursery where the best coffee beans are reproduced.
Healthy soil– Our farms are composed of rich volcanic soil, which helps maintain the humidity in the soil. We have a permanent program designed to maintain a balanced PH and sufficient calcium and magnesium in our soil thus guaranteeing the cup quality.
Microclimate– The coffee forest is shade grown and has mild winds that provide more sweetness to the coffee.
Proper fertilization– Through soil and leaf analysis a ground and foliar fertilization plan is developed. Trees are fed with the nutrients it will need during the three stages of its production year cycle.
Integrated Plague Control– We try to control plagues in an organic manner through tramps and by using organic products. We use chemical products as our last resource, taking the proper precautions to exclude any dirty dozen products.
Careful cherry selection– Cherries are picked at a ripe stage. Any unripe, over ripe, dry or green cherries are sorted out and separated from the ripe cherries.
Same day processing– coffee is handpicked and sent on the same day to be processed at the mill, thus avoiding any anticipated fermentation that could damage the cup quality.
Uniform drying techniques– Coffee is sun dried in patios spread out in thin layers and moved constantly to obtain a uniform drying. Our Premium quality Coffees are sun dried using a combination of patios and African beds.