It is important to highlight that we work hand in hand with producers.

Mention that we only harvest ripe grains (red or yellow).

Here it is important to highlight that we take care of the temperature with which dries the coffee, we control the humidity and that we are in constant search for innovate in processes.

This is the process that starts with the physical evaluation of the grain and then move on to sensory evaluation and determine the score in grain cup.

We constantly train ourselves to implement and improve the quality of life of coffee growers we work with as well as the quality of coffee we offer.