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Our Export Process

Coffee bean harvest


Harvesting coffee is an art that requires patience, skill and dedication. The pickers are fundamental in the coffee production process, since their work directly influences the quality of the final product. Thanks to their commitment and experience, we can enjoy the unique flavors and aromas that an exceptional cup of coffee offers.

Wet Milling


The wet mill is an essential stage in the coffee production process, in which the pulp and mucilage that surrounds the recently harvested coffee bean is extracted. This process is carried out to guarantee the quality and purity of the grain, and to eliminate any undesirable material that could affect the final flavor of the drink.

Coffee Yard Drying and Solar Drying

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During yard drying, coffee beans are exposed to direct sunlight and ambient air. Exposure to the sun and air allows the beans to gradually lose their remaining moisture, which is essential to preserve the quality and stability of the coffee.

Sun drying offers several advantages over yard drying in that it provides greater control over drying conditions. By using solar driers, direct exposure to strong sunlight is avoided, which can negatively affect the quality of the coffee.

Guardiola Coffee Drying


The drying process in guardiolas is carefully controlled to ensure that the coffee beans are dried evenly and without overheating. The temperatures and speeds of the guardiola are adjusted according to the specific needs of the coffee beans, allowing proper drying and avoiding damage to the beans.

One of the advantages of drying in guardiolas is that it speeds up the drying process compared to traditional methods such as patio drying. This is especially useful in regions with unpredictable weather or high humidity levels, where drying time needs to be reduced to prevent mold growth or other problems.

"Quality Control - Cupping".


During the cupping, the tasters follow an established protocol that includes the proper preparation of the coffee, the visual evaluation of the beans and the infusion, and finally, the tasting and evaluation of the organoleptic characteristics. They follow a standardized cupping method to guarantee precise and comparable results, allowing to evaluate the excellence and consistency of the product. Cupping results provide valuable information about the quality of the coffee, its flavor profile, and its suitability for different purposes, such as wholesale, export, or specialty beverage manufacturing.

Preparation of Export Lots


The preparation of export batches is an essential stage in the coffee marketing process. After going through all the phases of production, from harvesting to wet milling and drying, it is time to carefully select and classify the coffee beans to form high-quality batches.

Our dedication to the preparation of export batches has allowed us to establish strong and lasting relationships with our clients and obtain recognition for the quality of our coffee. We are committed to continue raising the standards of excellence and promoting coffee culture globally.

Packaging and Transportation


At our coffee exporter, we use high-quality packaging that meets industry standards and has been specially designed to maintain the freshness and flavor of the coffee. In addition, we make sure that the containers are correctly labeled, including relevant information such as the origin of the coffee, its variety, the date of roasting and any certification it holds.

Once the batches of coffee have been adequately packaged, they are transported to our international destinations.

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