For those with a passion for great coffee, FLOR DE APIA offers our unique KOSHER coffee, the only one that is colombian and KOSHEER.

1. Comprehensive and sustainable system for
planting, harvesting and processing
the best coffee.

2. In Colombia, from planting to the
harvesting of coffee, all coffees are
eventually "the best coffee in Colombia."
The following process determines the true
quality of the coffee produced:

3. In Colombia there are 563,000 coffee growing
families, each following the same process:
1. COLLECTION.
2. PULPING.
3. FERMENTATION.
4. WASHING.
5. DRYING.
6. THRESHING.
7. GRADE SELECTION.
8. ROASTING.

4. Unfortunately, in each of these 8 processes there are
management and method problems which multiplied by
563,000 families produce “Colombian coffee”, with a
logical number of imperfections.
At Flor de Apia, aware of this problem and with the
certainty to be able to produce the best coffee in
Colombia, we developed a comprehensive and
sustainable system for planting, harvesting and
processing, of which we are pioneers.

5. From the nursery, planting, care, harvesting,
processing, roasting and until packaging coffee, in our
own farms and those of our associates (73) we have
implemented strict quality controls, which we follow
step by step, under the best management practices,
always thinking of you, the final consumer, passionate
for the best cup of coffee.
Our process allows us to ensure homogeneous
production of a coffee of superior quality, not only
Colombian but also kosher: The best coffee in
Colombia.

6. Flor de Apia farms, located in the
foothills of the Western Cordillera, in
front of the “Cerro de Tatama” with a
volcanic soil, adjacent to a large
manganese mine, in the coffee belt of
Colombia and named as cultural heritage
of humanity by UNESCO, we sow only
Arabica.

7. 1. RECOLECTION.
We only collect by hand, grain by grain,
the ripe fruits.

8. 2. DESPULPADO.
Despulpamos el café el
mismo día de la recolección,
evitando así pérdidas de peso,
fermento en la bebida del café
y manchado del pergamino.
Utilizamos zaranda durante el
despulpado y ubicada
después de la despulpadora,
para remover granos verdes,
pasillas y pulpa.

9. 3. FERMENTATION.
Removes the fruit by first immersing the cherries in
water. This causes the good coffee to sink, while the
bad coffee floats. The coffee then either sits in water
or it's own juices causing the remaining fruit to
loosen up over the next 14 hours.
This phase is very delicate because it can give a very
astringent taste to the coffee.

10. 4. WASHING.
The coffee washing is done with spring water flowing from
the higher parts of the cordillera were all the dirt is taken
out and then it goes to the drying passes.
(The water used in the wash is recycled again going thru
carbon filters).

11. 5. DRYING.
El secado es la etapa más
delicada e importante del
beneficio del café, por lo
que se debe tener
cuidado para conservar
la calidad 10.
La humedad final del
café pergamino debe
estar entre el 10% y el
12%.

12. 6. THRESHING.
Our threshing plant, cleans the coffee and classify it
selected for characteristics such as weight, size, density
and color.
The National Federation of Coffee Growers of Colombia
has developed rules to regulate the threshing and we
follow them strictly to regulate THE QUALITY of our
coffees.

13. 7. GRADE SELECTION.
Finally select the coffee
color. We use labor, female
heads of household, sitting
across a grade selection
table.
Our conveyor belts carry the
coffee allowing the
operators to remove
. defective beans which are
called “pasilla de manos”.

14. 8. ROASTING.
Roasting is the thermic process by which processed green
coffee beans coffee are cooked to develop taste and aroma.
During the roasting, coffee beans grow by size and
changes color from light brown to bright black, which
determines its aroma and flavor .

15. CONTROL QUALITY LAB.
Our modern laboratory, on the farm, is directed by
Miss Adriana Maria Mafla Yepes, Quality and Analyst
Q-Grader who gladly will share with visitors the best
cup of coffee.

16. We cordially invite you to visit our facilities
in Apia, Risaralda, Colombia by calling
Mario Alexander Grajales at 311-722-7535.