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Organic Coffee Process

Actualizado: 13 feb 2021

Field work form (Organic)
All our coffees that we work with are organic, for this our producers comply with basic requirements such as fertilization with ´´Compos´´, which is an organic fertilizer, developed based on organic waste, such as the pulp of the coffee cherry, fruit waste , herbs, etc. This fertilizer is made by the producers themselves, with the help of one of our field technicians, who is in charge of monitoring and supporting the producer to comply with and follow the protocols to achieve high-quality, productive organic coffee.

Organic coffee is produced without insecticides and / or chemicals that can degrade the soil, plants and / or herbs that can help generate organic matter in the soil to feed the coffee plant. Therefore, our organic coffees are totally free of Glyphosates.

Processes
In recent years we have been able to observe all the changes and evolutions in the development to improve the quality of coffee, from the way the soil is treated, harvest, process, drying, among many others. This allowed us to obtain coffees with the same origin with better quality results, as well as a range of attribute profiles. 

Washing process 
Ripe coffee cherries (19 ° Brix or more, Recommended) are harvested manually, later floated to eliminate immature, overripe and brocaded cherry trees, which allows us to eliminate defects, then pulp is passed through a machine that removes the skin and a part of the pulp of the coffee cherry, leaving a considerable layer of honey or pulp on the parchment, and then pass to the ferment in special tanks or drums between 12 to more hours, depending on the ferment hours you can obtain a different result in attributes, it is also important to know that to achieve a certain result you have to know how many hours to ferment, taking into account the ambient temperature, type of bacteria, etc. 

Once the fermentation hours are finished, the fermented parchments are washed with water and taken to the African beds or solar dryers, to be laid and dried for an average of 25 days, which determines how many days the percentage of Moisture of the coffee bean is. , which is recommended 12% to be able to store correctly. It is important to mention that drying cannot be very fast or abrupt, since we can mistreat the embryo of the coffee bean, which means that we will have poor quality coffee, in addition to shortening the life time.

Honey
Ripe coffee cherries (19 ° Brix or more, Recommended) are harvested manually, later floated to eliminate immature, overripe and brocaded cherry trees, which allows us to eliminate defects, then pulp is passed through a machine that removes the skin and a part of the pulp of the coffee cherry tree, leaving a considerable layer of honey or pulp on the parchment, at this stage they can be left to ferment for a certain time or are directly taken to the African beds or solar dryers, to be laid and dried an average of 25 days, which determines how many days is the percentage of Moisture of the coffee bean, which is recommended 12% to be able to store correctly.

Natural Process:
Ripe coffee cherry trees (19 ° Brix or more, Recommended) are harvested manually, later floated to eliminate immature, overripe and brocaded cherry trees, which allows us to eliminate defects, at this stage it can be left to ferment by For a certain time or they are directly taken to the African beds or solar dryers, to be laid and dried an average of 25 days, which determines how many days is the percentage of Moisture of the coffee bean, which is recommended 12% to be able to store correctly .

Fact: The mentioned processes are basic data of the processes, which means that there are different forms and variables to consider to achieve a good process, be it Washed, Honey or Natural. You can even perform mixed processes between Natural and washed, Natural and Honey, etc.

The only certain thing is that we will obtain a very different result for each change of variables.
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