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Coffee Process

Our coffee is known among the best 5 coffees in the world, winning multiple excellence and sustainability awards year after year. What’s the secret of our success?


We are very proud of the progress we’ve made taking care of our coffee quality, our people and our environment.

  • We control weeds down to an acceptable level in order to protect our soil. Weed clearing is made 100% by hand without the use of herbicides.

  • Shade management and plantation threading is completely manual and personalized.

  • We make our own nutrient-rich organic fertilizer upon 80% of the estate’s processed coffee pulp.

Almácigo de Café

Nursery and Sowing

The nursery is a separate space where coffee plants are raised from the seed until they are small plants ready for their final destination.

  • Each plant hole in the plantation is made one year prior, to allow the hole’s walls and surroundings blend better with the environment and provide better conditions to the coffee plant.

  • The nursery system allows to really control the coffee’s quality from the start, and to minimize the use of agrochemicals.

  • Currently our nursery produces a yearly amount of between 25k and 30k coffee plants.

  • To avoid environmental pollution, we don’t use plastic bags to isolate plants since 2002, using reusable plastic trays instead. This trays have a useful life of about 25/30 years.

Cosecha del Café


Harvest is undoubtedly the most important activity of our cycle. Here pick coffee cherries at its optimum, selecting carefully only ripe grains, avoiding causing any damage to the coffee plant and without leaving leftovers that could attract any plagues.

  • This activity takes place on dry season, between January and April.

  • Workers are hired with strict control and observations of fair treatment and labor standards.

  • Harvest first takes place on the lower areas of the state, where coffee ripens earlier thanks to features like land height and coffee plant’s age.


We are proud of the gradual achievements we have made in every aspect of our coffee process.

Final processing of coffee starts with the coffee cherry, going through different stages until it becomes green coffee ready for export. This way, there are several stages coffee goes through:

  • Coffee cherry: It’s the original coffee bean’s state, which starts the pulping process. It’s imperative that this process takes place the same afternoon of the day the cherries are picked to avoid problems related with ferment, stains or defects on the final cup.

  • Pulping: Beans in good conditions are put apart and stripped from their pulp/peel, leaving only the coffee seed covered by mucilage.

  • Fermentation: Coffee seed with mucilage is left under fermentation for about 48-72 hours to allow mucilage to get fermented.

  • Washing: Coffee bean is stripped from mucilage by a washing process, and then left to dry so that it can procceed to the dry and toasting process.

  • Parchment: Dried coffee bean, with the presence of a very light peel (parchment).

  • Green: Called in spanish Café Oro (golden coffee), are coffee beans completely stripped from parchment, ready for shipment to a local or international destination where it will be roasted.