Every day, once picked, our bright red coffee cherries are transported from the field to the mill - Beneficio - to be processed immediately. Special machinery washes away the skin, pulp and mucilage from the parchment covering in an eco-friendly fashion. Instead of throwing these residues to the natural waters sources where it may harm the environment, these residues are recycled and processed as a organic fertilizers to be use back in our farm.

The parchment beans are pre-dried by sunlight and breeze out in a patio. Next, the drying process is perfectly completed by a mechanical dryer - Guardiola - type.

After the parchment beans are slowly, gently and perfectly dried, we packed them in individual 100 pound yute bags. These bags are carefully classified and enumerated by lots. Then they are stored in a wood warehouse - bodega - for at least 60 days for a resting period, keeping them away from humidity.

After this resting period, special machinery is used to remove the layers and the parchment from the green beans. At this point, the beans are graded and sorted, first by size (17 screen) and finally by density separating the lighter beans from heavier ones. Finally the beans are packed and ready to be loaded into containers to be export to USA, Europe and/or Japan.