The harvesting is done manually and selectively, without damaging the branches, and begins when the cherry of the coffee tree acquires an intense red color. Each harvester has a basket in which is accumulated the selected cherries and when filled, they are placed in sacks that are transported to the second stage.
Coffee Tree Cherries Selection
To classify the cherries, they are placed in a bowl with water. Those that remain in the bottom of the container are those that have mature grains of coffee; those that float, are discarded.
The selected cherries are placed in the pulper. This process is performed the day they are harvested, to prevent damage.
During this process, which takes 24 hours, the honeys and mucilage attached to the grain are detached and dissolved. This prevents the quality of the coffee bean from deteriorating and a clean grain is obtained. The grains are then washed.
The washed grain is placed in drying beds. This process is fundamental because the grain depends on it to have a uniform color and a moisture content of 12%. If the grain dries excessively, it loses its properties.
Treshed & Packing
When the grain is dry, it is ready to be threshed, that is, to remove the dry shell that covers it.
Once the grain is threshed, it is ready to be packed in plastic bags. These are placed in jute sacks, so that the grain stays fresh.
The process of roasting coffee is an art and is done according to its origin, humidity, age, etc. Failure to observe these details will ruin their taste. Experts use sound, sight and smell to identify the precise moment when the grains reach a perfect roasting.
To achieve even roasting, the coffee constantly rotates in the cylinder. The grains are monitored every few seconds until they reach the desired color and brightness, depending on the type of roasting that is needed. When the desired result is obtained, the beans are cooled
The roasted coffee beans are ground to filter and pack them for distribution and sale.