PROCESS

SIPHON
Here we receive the coffee as coffee beans and the first classification is made by means of the water available from our own aqueduct through a reservoir with capacity for 350.000 gallons.

EXTRACTING THE PULP
This is made with machines that separate the pulp from the coffee bean preventing any grain damage or mistreatment. Then the coffee beans are pumped into a classification pipe, gooseneck type, where the first class coffee is placed apart before sending it to the extracting batteries for a check over.

FERMENTATION
The natural chemical process is carried out in big fermentation vats where any substance that may cause fermentation or may change the quality, is eliminated. Also, this is made accurately; otherwise the coffee may lose aroma and flavor.

WASHING
With plenty of water, a high power pump transports the coffee to a machine for automatic washing, there the third classification is carried out by water level methods. The coffee beans are sent to the vats in order to be classified as first and second-class coffee.

COLANDER DEPOSIT AND SILOS
The coffee beans are released from the washing vats and sent to the coffee colander through an elevator that dispenses the coffee beans into any of the two tanks. Then an automatic worm and another elevator deliver the coffee to the storage tanks for humid coffee.

PRE-DRYING VERTICALS
The coffee arrives through the wet coffee conveyor; the central elevator distributes it into each one of the 4 pre-dryers. This stage of the process is very important to eliminate any excess humidity. This will render a high efficiency for the drying of the coffee beans.

DRYING “GUARDIOLAS”
Using a conveyor, the coffee is placed in the “guardiolas” where the drying of the coffee bean is completed by the warm air that is strictly regulated.

STORAGE And DEPOSIT
In big wooden barrels it takes place one of the most significant stages; there the coffee beans are left to stand, which contributes to enhance the color uniformity and the appearance of the coffee beans.HUSKING

BY POUNDING AND FINAL SELECTION
To remove the protecting film of the coffee bean named pericarp, a threshing machine is required. Upon removal of the pericarp, the final classification is made using testing by weight method, and finally the machine selects the grains according to their density.

ROASTING PROCESS
During the roasting process the coffee beans go through different stages. First, the water contained in the coffee beans evaporates. Then, the coffee beans swell two-times their original volume causing that the silver colored shell breaks and falls off (this shell is removed from the roaster at the end of the roasting process). The color of the coffee bean changes from light green to yellow, to yellow-brown, to light brown and then to dark brown. The aroma of the coffee is developed through a chain of chemical reactions at the time the coffee bean is roasted. In its green form, the coffee bean has no any aroma.

TYPES OF COFFEE ROASTING
Dark Roast:
This it is the darkest roasting, also known as “Heavy Roast”. The roasted coffee beans are jet black colored delivering a good roast flavor that disguises the natural flavor of the coffee bean.

French Roast:
Also known as “Black Roast”. The coffee beans are very dark colored and the coffee begins to lose some of its natural flavor and its particular character in the roaster. The grounded coffee beans must be coarse-grained, coarser than the dark roast.

House Blend Roast:
This is the regular roasting, the roasting of the house. This is not as dark as the French Roast or as the Dark Roast.

Light Roast:
The coffee bean is roasted until the surface is dry and becomes cinnamon color. The flavor of the coffee bean is fairly tenuous and defines the real character of the coffee. If the Light Roast is not completed effectively, then the coffee beans will look as covered by herb or greenish.