We are currently processing coffees from different regions in Central Valley and Los Santos, so that, it is necessary to implement additional options or methodologies to be closer to the farmers, this methodology is called "recibidores" or reception stations closer to many farms, so too many farmers can go to deliver their coffees on those spots, then we send a truck to take the coffee until the mill.
At first, when the coffee comes from the farm, we put the coffee into the tanks, then the coffee is pulped using traditional pulper machines. After this, pulped cherries are separated by quality through "Cribas" The cribas separate first or good seeds from the bad ones or cherries that were not correctly pulped. At this stage, we get two qualities called "first" and "second" coffees. These qualities are sent to our fermentation tanks and are here where natural fermentation begins. It takes between 6 to 24 hours to get the coffee ready to be washed.
After the natural fermentation process, the coffee is pushed through a channel, and with movement the mucilage is separated from the beans, after that, we are using one more machine called Centriflux, this one is used to put out some water before the pre-drying process.
Pre-drying machines: Bericos (using hot air no more than 60° Celsius and it is moved for 8 hours approximately)
Guardiolas take between 12-20 hours to finish the process at 60° Celsius as well.
After the storage time (parchment coffee) could take 4 to 8 weeks, depend of the quality needed for each client, the number of Silo is selected and the process of parchment removal begins, after this the coffee immediately clasificated by size, then by gravity (by gravity separators) and finally by electronic sorters.
The prepared coffee lots will be in the warehouse until their exportation.
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