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The 12 stages of the coffee production process


Before enjoying the aromatic taste of good coffee, an interesting 12-stage process takes place, which has been forged and perfected generation after generation.

First stage:
SEED

It is important to choose coffee seeds of varieties that give high physical yield and cup quality, they must be 5 years or older to obtain adequate seedlings.

Second stage:
NURSERY

They should be built in gadua bamboo and raised from the ground in order to avoid splashing by rainwater, contamination with runoff water or from drains, damage caused by domestic animals and to prevent the attack of the pathogenic fungus.

Third stage:
SOIL PREPARATION

Soil preparation includes the adoption of tending cultural practices to obtain the maximum productive performance with the least possible financial outlay.

Fourth stage:
PLANTATION

The spacing between each coffee tree depends a lot on the altitude of the plantation. However, Arabica coffee generally leaves a space of 2.0 x 2.5 meters.

Fifth stage:
CULTURAL WORKS

They are those of maintenance and care that are carried out throughout the coffee production.

Sixth stage:
HARVEST

The coffee harvest is carried out mainly by the producers and their families, which represents a very important source of family self-employment.

Seventh stage:
DEPULPING

The depulping process of coffee is the procedure that is carried out to remove the skin or pulp of coffee cherries.

Eighth stage:
WASHED

A washed coffee is one that has undergone a wet procedure in which the entire pulp and mucilage is removed before drying and thus obtaining a parchment coffee.

Ninth stage: DRYING

After being collected and processed, the coffee must be dried. This process aims to reduce the amount of moisture contained in the grain, up to approximately 10% to 12%.

Tenth stage:
ROASTING

Coffee roasting is the heat treatment to which the coffee seed (green coffee) is subjected to obtain a brittle and easily ground product, from which the coffee drink is obtained by infusion in water.

Eleventh stage:
GRINDING

The grinding of coffee is the process, both domestic and industrial, of reducing the roasted bean to powder to facilitate the preparation of the infusion using a coffee mill or grinder.

Twelfth stage:
PACKING

Packaging is essential to ensure that the coffee does not lose its quality and characteristics, protecting it from oxygen, light and environmental conditions.