Our sustainability practices
Fertilization
The coffee plantation is fertilized with compost, mainly from the coffee husk (cascara) or pulp, to take care of the temperature so that it does not rise and kill the microorganisms that help decompose the pulp, vegetative waste from pruning and shattering. Selective and sanitation pruning is also done to get some nitrogen and other minerals. A certain amount amount of shade is used to be able to allow photosynthesis to take place without exhausting or aging the plantation.
Fertilization
The coffee plantation is fertilized with compost, mainly from the coffee husk (cascara) or pulp, to take care of the temperature so that it does not rise and kill the microorganisms that help decompose the pulp, vegetative waste from pruning and shattering. Selective and sanitation pruning is also done to get some nitrogen and other minerals. A certain amount amount of shade is used to be able to allow photosynthesis to take place without exhausting or aging the plantation.
Sun dried
The coffee is dried in the sun, for a period of about 6 days. The parchment coffee reaches its optimal point when the humidity is between 12 and 13%
The harvest process
The cleaning of the coffee plantation is done with a machete, leaving 5 to 10 cm to avoid landslides and slopes in the rainy season. Pests and fungi are monitored to try to control them with methods and products friendly to organic management.
After the harvest process
Once harvested, the pure mature coffee is cut to achieve the quality that distinguishes us. Drying is done in the concrete patios where we place shade mesh to try to prevent the parchment from peeling due to the friction of continuous movement for drying.
Commited to quality
The parchment is stored in new bags to avoid any contamination that could alter our quality.