Depulping

Quality Matters

In both production and processing, our farm and micro-mill meet the optimal characteristics for high-quality coffee in the Tarrazú region. We shade our coffee plants with banana and poro trees, and we do our best to manage weed growth in a sustainable way by applying fertilizers carefully, always paying attention to what the soil needs. We tend to each of our farms with particular and customized care, yielding the best results possible in every cup. We know that every step of the process affects cup quality, so attention to detail is of high importance to us.

In the depulping and classifying stages of our process we uphold strict standards of quality and cleanliness. This prevents contamination between our various lots. We also maintain specific traceability for each of our lots, providing customers with information about every detail of our process.

Daniela on the Farm

Arabica Plants

We produce our coffee between 1500-1900 masl (meters above sea level). All of our coffee plants are Arabica, most of which are Caturra and Catuaí. Both of these varietals defend well against diseases, produce high quantities of fruit, and have an excellent cup quality. We also have other varietals, such as Mokka and Geisha, which produce less fruit but boast intense and complex flavors in the cup.

 
 

Learn more about coffee varietals

 
 
Drying Beds

Sun-dried Beans

We use three types of processes for our coffees: honey, washed, and natural. Each has its own unique characteristics that are defined distinctly in the drying process. The honey process takes approximately 15 days, the washed process lasts between 8-10 days, and the natural process is the slowest, requiring almost one month.

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Farming Practices

We are a member of the organization, Nationally Appropriate Mitigation Actions (NAMA) Café de Costa Rica. The main objective of NAMA Café is to produce and process coffee sustainably, with low emissions. This project aims to reduce the carbon footprint in coffee production.

Our coffee has 0.97 kg CO2 / kg green coffee. In other words, for every kilogram of green coffee in an export sack, we produce about 0.97 kg of CO2. Basically, our carbon footprint is low. We are proud of this and continue to maintain an environmentally friendly approach.

The main actions that we have implemented include:
1. Reducing the use of fertilizers.
2. Using less water and energy in coffee processing.
3. Planting trees on our farms to promote increased biodiversity and carbon fixation in the soil.
4. Determining and reducing our carbon footprint.