Comprehensive and sustainable system for planting, harvesting and processing the best coffee.
In Colombia, from planting to the harvesting of coffee, all coffees are eventually "the best coffee in Colombia."The following process determines the truequality of the coffee produced:
In Colombia there are 563,000 coffee growingfamilies, each following the same process: 1. COLLECTION. 2. PULPING. 3. FERMENTATION. 4. WASHING. 5. DRYING. 6. THRESHING. 7. GRADE SELECTION. 8. ROASTING.
Unfortunately, in each of these 8 processes there aremanagement and method problems which multiplied by563,000 families produce “Colombian coffee”, with alogical number of imperfections.At Flor de Apia, aware of this problem and with thecertainty to be able to produce the best coffee inColombia, we developed a comprehensive andsustainable system for planting, harvesting andprocessing, of which we are pioneers.
From the nursery, planting, care, harvesting,processing, roasting and until packaging coffee, in ourown farms and those of our associates (73) we haveimplemented strict quality controls, which we followstep by step, under the best management practices,always thinking of you, the final consumer, passionatefor the best cup of coffee.Our process allows us to ensure homogeneousproduction of a coffee of superior quality, not onlyColombian but also kosher: The best coffee inColombia.
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 ofColombia and named as cultural heritage of humanity by UNESCO, we sow only Arabica.
1. RECOLECTION.We only collect by hand, grain by grain,the ripe fruits.
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.
3. FERMENTATION.Removes the fruit by first immersing the cherries inwater. This causes the good coffee to sink, while thebad coffee floats. The coffee then either sits in wateror its own juices causing the remaining fruit toloosen up over the next 14 hours.This phase is very delicate because it can give a veryastringent taste to the coffee.
4. WASHING.The coffee washing is done with spring water flowing fromthe higher parts of the cordillera were all the dirt is takenout and then it goes to the drying passes.(The water used in the wash is recycled again going thrucarbon filters).
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%.
6. THRESHING.Our threshing plant, cleans the coffee and classify itselected for characteristics such as weight, size, densityand color.The National Federation of Coffee Growers of Colombiahas developed rules to regulate the threshing and wefollow them strictly to regulate THE QUALITY of ourcoffees.
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”.
8. ROASTING.Roasting is the thermic process by which processed greencoffee beans coffee are cooked to develop taste and aroma.During the roasting, coffee beans grow by size andchanges color from light brown to bright black, whichdetermines its aroma and flavor .
CONTROL QUALITY LAB.Our modern laboratory, on the farm, is directed byMiss Adriana Maria Mafla Yepes, Quality and AnalystQ-Grader who gladly will share with visitors the bestcup of coffee.
We cordially invite you to visit our facilitiesin Apia, Risaralda, Colombia by callingMario Alexander Grajales at 311-722-7535.