Stage 01

Cultivation and plant growth

Selecting the best coffee trees, choosing seeds, germinating them, growing seedlings in the nursery, planting them in the field, and allowing the trees to mature until they produce ripe coffee cherries.

Stage 02

Harvesting and reception

Hand-picking only ripe coffee cherries, transporting them to the farm, and weighing each picker’s harvest for recordkeeping.

Stage 03

Depulping, fermentation, and washing

Removing the cherry skin and pulp, fermenting the beans in water to remove the mucilage, and separating floating beans that indicate lower quality. Our washed process includes a carefully managed fermentation stage, where the natural interaction between coffee mucilage, water, temperature, and local microorganisms can help develop a cleaner cup with bright acidity, delicate sweetness, and fruit-forward aromatic complexity.

Stage 04

Drying, hulling, and green coffee selection

Drying the washed beans until they become dry parchment coffee, removing the parchment layer to obtain green coffee, and analyzing and selecting the beans to remove defects.

Stage 05

Roasting, packaging, and distribution

Roasting the beans to the desired profile, cooling them to preserve flavor and aroma, grinding them when required or packaging them as whole beans, allowing CO₂ to release through the degassing valve, and preparing the coffee for distribution, sale, and consumption.

Stage 06

Single Origin

Our coffee is certified through CAFECERT and the Colombian Coffee Growers Federation system, verifying its origin in Quindío, Colombia, along with its quality, traceability, and regional characteristics.

Single Origin

From cultivation to roasting, every stage happens in Quindío, Colombia. That is what makes our coffee Single Origin and 100% Colombian.