Harvesting is subject to strict monitoring so as to ensure that only ripe cherries are picked, by hand and in two stages, so that 90% of the fruit is fully ripe. After hand-picking, the cherries are transported to the milling facilities for processing on the same day in which they are hulled (pulped naturals) and delivered to the drying patios.
The total area of the drying patios is 19,000m², of which 1,400m² are covered by plastic film. The beans are later placed in mechanical dryers, integrated in the silos, in an intermittent process. In an isolated environment with stable temperature and moisture conditions, the 32 wooden silos allow the dried lots to rest, stabilizing the aroma of the coffee.
The facilities have the capacity to process 35 bags/hour in operations such as hulling, screen grading, mechanical ventilation, electronic sorting and on-site stuffing of containers.
