At 1.100 meters above sea level, in the Sierra Nevada's heart, we harvest the world famous Colombian soft coffee in a whole artisanal way, keeping the beauty of the process and taking advantage of the benefits of processing small amounts. This guarantees the Best quality in each cup.

First, coffee is collected by coffee pickers who work all day in cafetales. At the end of the day, they deliver the coffee bean called "UVA" at this point -like grape- Into a hopper that feeds the depulp machine.

With the machine, all the pulp has been removed and now, the coffee beans will stay for fourteen hours in the gutter, letting them to ferment in it's own mucilage (like a slime).

Later, when it is time to wash the beans, the water flows with a pendant, letting the good and healthy beans in the bottom, making float the unfit ones by the broca (it's monophage plague) or malformations.

Then, we carry the coffee beans to the drying process, letting them under the sun preferably in marquesinas (marquee), this is a wire mesh that allows the beans take air by both sides (up and down). This process take a few days until the beans reach a dry point to be trite.