Each coffee plant is cultivated from seed, with the soil enriched using compost derived from coffee waste, along with organic matter from plantains and a variety of fruits and vegetables grown in the region.
When the plants mature and bear fruit, the coffee cherries are carefully handpicked at their peak ripeness, identified by their vibrant red color.
The water that nourishes the plants and enriches the soil comes directly from rain generated by the natural cycle of the páramo ecosystem. Acting as a sponge, the páramo creates clouds and rivers essential to the region’s water supply. Additionally, the land is blessed with several natural water springs.
Once harvested, the coffee cherries are collected in natural fiber baskets woven by local farmers. They are then transported to a facility where they are meticulously washed and peeled.
Only the healthiest and highest-quality seeds are selected for further processing. These seeds are transferred to our drying location, where they are dried to perfection using hot air generated by sustainably sourced firewood.
A unique step in our process involves removing carbon gases from the coffee before it is packaged. This is achieved through an innovative and eco-friendly method utilizing water tanks and hoses, significantly reducing the carbon emissions footprint. Unlike conventional practices where gases are released into the atmosphere—evidenced by the vented bags used by many companies—our approach ensures a sustainable process while preserving the highest quality standards for our coffee.
