Post-Harvesting

Disinfection and Pulping

Once the harvest is completed, each micro-lot of coffee is pulped separately. The pulping process is carried out with minimum quantity of water, to minimize the water footprint.

Additionally, we select special micro-lots for the fermentation process. The management of the fermentation process is carefully adjusted according to the microbiological DNA of each coffee variety.

Drying

Café Brisas del Mar® is dried in sun dryers. The drying trays are covered and kept away from the ground to prevent coffee beans from getting contaminated. 

The drying process starts in special trays called “paseras”. On these trays, the coffee beans drain during 2 to 3 days. The goal of this process is to reduce moisture, to assure quality, and to improve effectiveness of the next drying process.

During the drying process, we inspect the coffee at least three times a day to check for temperature and moisture. After several days in the sun dryers, when the moisture and water activity in the coffee beans are adequate, the coffee is stored under controlled moisture conditions. 

Storaging

The dry coffee is stored by micro lots in a room with sensors and devices to monitor and control moisture. Each micro lot is properly identified, labeled and “let to rest” for several months before the roasting process.

The coffee storage room is disinfected with advanced plasma technology. This technology eliminates molds and other bad microorganisms without any polluting waste.