The picking of the coffee seeds is made by hand, cutting only the grains that have reached an optimum maturity level.
Defective grains are separated in water tanks.
The flesh of the coffee grains is removed every day, using special machinery required to process the coffee and divide it by density and size.
Afterwards the coffee is taken to special tanks lined with glazed tiles, waiting the time that is required to obtain the point of natural ferment.
Depending on the room temperature, this may take longer than 48 hours. After that the grains are washed with natural sweet clean water, and are left to rest in clean water for another 24 hours before exiting to the pre-drying processes in the yards.
EL INJERTO has an extension of 3,000mts2 exclusively devoted to pre-dry the coffee with direct sun exposure, which is carried out for three days, with a depth of coffee no larger than 3 cms. In the yards the coffee is constantly moved by hand.
This activity is ended with the use of Guardiola-type coffee dryers which function at a maximum temperature of 45°C (122°F), taking the grain to an average humidity of between 10.5 to 11.5%.
Afterwards the coffee is packed in jute bags, identified with labels that specify batch number, coffee variety, picking date, picking area, and thus assuring the traceability of each coffee bag. Afterwards the coffee is placed in special warehouses where it rests for a minimum of 45 days to settle its characteristics before transferring it to the dry mill.