Processes
Production and harvest:
Where the essence of high mountain coffee is born
In the mountains of Colombia's coffee region, amidst morning mist, nutrient-rich volcanic soils, and altitudes exceeding 1,800 meters above sea level, the story of Alma Batero Coffee begins. Our production specializes in Arabica coffees of the Castillo variety and its different sub-varieties, such as Caturro, Typica, and Catuai, among others. Each tree grows slowly under privileged climatic conditions that favor the fruit's gradual ripening. Sun and water are its best allies, allowing the sugars and aromatic compounds to fully develop.
The harvest is carried out selectively and manually by expert pickers, mostly single mothers who are head of household. They expertly gather only the cherries at their peak ripeness. This process, known as selective harvesting, requires several passes through the coffee plantation during the harvest to ensure that only the ripest fruits are selected.
Afterward, the cherries undergo rigorous sorting processes that separate the best beans, guaranteeing exceptional quality raw material from the source. The result is a coffee that faithfully reflects the character of the mountains, the richness of Quinchía's soil, and the dedication of coffee growers who have perfected their craft for generations.
Transformation and roasting:
The art of revealing the potential of each grain
After selective harvesting, the coffee begins one of the most important stages to guarantee the cup's top quality: cherry selection. Although manual harvesting allows only ripe cherries to be selected, each batch undergoes additional selection processes to ensure maximum uniformity.
Freshly picked cherries are sorted by flotation in water tanks, where the less dense, unripe, overripe, or insect-damaged fruit float to the top and are removed. This method allows only the densest and healthiest cherries, which generally contain higher-quality kernels, to be retained. Subsequently, an additional manual selection is carried out to remove any visible defects and ensure that only the best fruit proceeds to processing.
Once processing is complete, our coffee undergoes a slow and controlled drying process in solar drying sheds or drying beds, where the moisture content of the beans is gradually reduced to optimal levels for storage. This careful drying is essential to preserve the coffee's aromas, stability, and sensory potential. Uniform drying ensures that each bean retains its characteristics and arrives in perfect condition for the roasting and brewing stages.
Roasting is the moment when the coffee's potential is transformed into a sensory experience. Through roasting curves specifically designed for each batch, the master roaster develops the aromas, acidity, body, and distinctive notes that characterize Alma Batero coffees. It's a delicate balance between science and experience, where the goal is to highlight the unique identity of our coffee.
Commercialization:
Connecting the origin with the world
The commercialization of specialty coffee goes far beyond a simple commercial transaction, it's a bridge that connects the work of coffee-growing communities with consumers and roasters who value quality, traceability, and social impact. Each lot sold carries with it a story of origin, a unique geography, and the collective effort of producers committed to excellence.
From the coffee-growing mountains of Colombia, our coffee is grown, harvest, selected, processed, and exported under strict quality standards to ensure that each bean retains its attributes until it reaches its final destination.
As producers, freshness is our guarantee! We have distribution chains that allow us to export directly to every corner of the globe, from our farm to your cup.
