Learn about our coffee.
They are their sugars during roasting.
Elegant, subtle, pleasant and must contain the perfect balance with its bitterness.
Moderate and contrasted with sweetness and acidity.
Variety of coffee and soil where it grows. In our country Ecuador there is great potential in mountainous areas.
Selection of Coffee Farms: The lots of coffee used for the process are between 1200 m.a.s.l. until 2000 m.s.n.m. ensuring always get a high quality coffee.
After the acquisition of the raw material, the coffee beans are selected to submit them according to their physical qualities and characteristics to the wet or dry process, which gives us two well-defined types of coffee (Fine Coffee and Coffee Traditional). In the case of Fino coffee the bark of the grain is released, a process that is called pulping, subsequently fermented for a certain time to obtain the desired organoleptic properties.
We have a greenhouse coffee drying which allows us to control the appropriate temperatures so that the product does not suffer alterations that may affect its quality. This process is carried out in shelters for washed and natural coffee.
To obtain a cup of quality coffee, an adequate cellar is essential that allows us to store the coffee batches in jute bags and special bags for better conservation.
Our process consists in analyzing each sample evaluating from its origin, performance, defects and main attributes; Allowing the selection of coffee beans by meshes according to their size, which facilitates their subsequent roasting.
With the lots identified and analyzed, the roast of the coffee beans is carried out with which finally aromas and adequate caramelization are obtained. At this stage we obtain some roasted varieties from the American - Viennese (Barista), to the Full City - French (Traditional).