Our sustainability practices
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.