INSIDE THE COMPANY
After the earth gives the seed of the coffee (plant that produces the Coffee), this is collected by the peasant of our region.
Reception of the grain
The coffee grain enters the factory and is stored in optimal conditions of temperature and humidity. This is valued to meet conditions (humidity, acidity, overall impression, body of the coffee, flavor and scent.
Storage and weighing
The coffee is stored in the green grain coffee cellar, which is a large and adequate place to protect the raw material, sun, wind, water, animals, odors, dust, dirt. Depending on the daily orders, we proceed to weigh the quantity for the production order of the day.
It is the dehydration of the grain until reaching a required point, through the application of heat, which causes several physical changes and chemical reactions that develop the scent and flavor of the appreciated beverage.
After being directed to the air coolers, these chillers maintain the coffee for a period of time of approximately 5 minutes, where with an air suction system the coffee is raised to three meters in height, producing the first clean of the pure grain.