History of the coffee
The Mill: The mill is called Patalillo, its a 1888 wet mill in the region of Tres Ríos. This mill
has a joint venture with SMS Specialty team so they help with the processing of specialty
coffee from our producers and farms.
The mill drying process is mostly using patios so the sun does most of the work. In
Patalillo we got a greenhouse for the natural process coffee, this area is for Natural
process only also we use drying beds for the process.
The process for this lot:
1. First we get 100% red cherries from the farm. We got a team of agronomists that give
support on field with the Brix and with the picking process.
2. We take all the floats out and do a quick rising of the coffee, taking all the sticks , stones
or possible debris out
3. Then at the mill we let the coffee have a fermentation, normally the coffee has a fruit
fermentation of around 12-24 hours.
4. During the next day, we wait for the greenhouse to increase in temperature before
taking the lots out. Around 10 am or 12 md we take the lots to the greenhouse causing a
temperature shock stopping all fermentation processes.
5. Each lot is then assigned a worker that will be responsible for turning the coffee as
needed, also taking out green beans that could have arrived to the drying part.
6. The drying process could last around 2 week depending on the weather conditions.
7. Once the lot is ready we give a quick mechanical drying, at low temperature allowing us
to have a better uniformity. This allows to dry any possible bean that is above the average
8. After the mechanical drying, the lot is then cooled down to be stored. This is done in the
9. Once at room temperature the lot is stored in GPB in the warehouse
10. The lot will be prepared just when the PSS sample is needed, not before in order to
have better quality and shelf life to the product.