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El proceso

After pick up the coffee cherries that are ready for harvest in our farm “el olmo”, we transport them to the wet milling, where the cherries go through a kind of “water channel” that allow us to have the first quality control (as the heavy cherries go to the bottom and the lighter ones float up). Then, the cherries go to separate hoppers and process separately. For the washed and honey coffees, we will use an ecologic pulper (that we imported from Colombia), this machine pulps the ripe cherry coffee without using water; here we have a second quality control as this machine will also sort the pulped coffee by separating the inferior and defective beans. After this process the coffee beans will go under fermentation process for 24 hours approximately (as this will also depends on the weather). Once the fermentation process has finished, the coffee beans will go through a “mega washer” (also imported from Colombia), that has a conical spiral design to reduce damage to the beans. It is import to highlight that all the energy use during the process comes from our solar panels. After this, we will use our African drying raised beds to keep the beans off the ground which also allows air to circulate more freely. This results in cleaner cherries that dry more evenly and thereby provides a more consistent coffee. Time on the African beds will vary from 5 to 15 days.