Our Specialty
The coffee reaches the Micro mill, the crushing process continues. The pulp is removed, leaving part of its mucilage from 20% to 30%; then, the drying process continues; when the coffee reaches the optimum humidity point, it is stored. It is left to rest for 2 or 3 months before it is roasted and packed.
Sizes:
250g - 340g
500g - 1kg
Medium roast:
Its dark brown grain is recognizable, it presents a better balance of acidity. The flavors of nuts and caramel predominate.
Yellow
Honey
Red
Honey
The coffee arrives at the Micro mill, it is left to rest for a few hours. Then, the crushing process continues. The pulp is removed, leaving its mucilage which acquires sweeter notes; then, the drying process continues. When the coffee reaches the optimal humidity point, it is stored, left to rest for 2 or 3 months, and then roasted and packaged.
Sizes:
250g - 340g
500g - 1kg
Medium roast:
Its dark brown grain is recognizable, it presents a better balance of acidity. The flavors of nuts and caramel predominate.
This process consists of drying the cherry in the sun, moving constantly so that the grain absorbs all the sugars from the pulp and mucilage.
Sizes:
250g - 340g
500g - 1kg
Medium roast:
Its dark brown grain is recognizable, it presents a better balance of acidity. The flavors of nuts and caramel predominate.
Natural
Vino Socafé
Se trata de un vino elaborado a partir de una extracción de granos de café durante el proceso de fermentación. El resultado es una bebida que tiene un sabor y aroma únicos, que la hacen perfecta para maridar con una amplia variedad de alimentos.
