PROCESS
CULTIVATION AND HARVEST
We cultivate in the Cusco Valley, between 1,900 and 2,300 metres above sea level, on micro and nano plots that allow us to care for every detail. We work in the shade, respecting the land and encouraging a slower ripening of the beans. Harvesting is manual and selective, picking only the cherries at their optimum point of ripeness.
PROCESS
After harvesting, the coffee undergoes controlled fermentation that develops its aromatic profile and sweetness. It is then cleaned through a gentle wash that ensures a clean, well-defined cup profile.
Drying and Threshing
Drying is carried out on raised African beds, where the grain is turned by hand to ensure evenness. Once it reaches its optimum moisture level, it is threshed and selected to ensure consistent quality.
Selection and Import
Only batches that exceed quality standards are selected for import. Before arriving in Barcelona, each coffee has been assessed and approved to ensure a quality score above 85 points.
Roasting and Packaging
We roast in small batches to control every detail of the process. Then, we pack each bag by hand, caring for the product right through to its final delivery.