Education

You want to know more about coffee and discover the process step by step? We like to share our knowl edge.

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Growing

Harvesting

Processing

Drying

Milling

01 GROWING AND HARVESTING​

It all starts on a traditional Colombian farm, where coffee seeds are planted and mature into trees over 3 or 4 years before producing fruits. Once ripe, the cherries are harvested and processed in one of three different methods, depending on which aromas and flavor profiles are desired.

02 PROCESSING AND DRYING

Processing refers to the specific ways in which coffee cherries and their beans are handled in order to bring out different characteristics in the final flavor of the coffee. We can highlight three main types of processing procedures that impact the bean’s flavors: Natural, Washed and Honey. 

03 MILLING​

The wet milling doesn’t always involve water and the beans will come out in the form of dry “parchment”. In this state, coffee beans are not suitable for coffee roasting, so they must be further processed.

“Dry milling”, the final stage in green coffee production, involves removing the last layers of dry skin as well as sorting and preparing the beans for shipment.

READY TO EXPORT

Once all defects are removed, the remaining beans are sorted for quality by size, density, and color. Finally, the coffee is ready for export.

contact@agrosura.com 
+573177696074 
Calle 10 #42-28 Edificio Global Express 
Medellín,Antioquia,Colombia

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