The Project
This field features a mix of Bourbon and Typica coffee plants that are over 60 years old, which have been supplemented by replanting with Red Bourbon and Caturra varieties.

The cultivation methods are traditional, with a strong focus on careful fertilization using products free from chlorides and enhancing the soil with organic fertilizers (a mixed fertilization approach). The plantation is shaded, and this shade is meticulously managed to ensure the plants receive both adequate ventilation and the right amount
of light.

The natural slope of the mountain allows the coffee plants to benefit from the morning sun, while they are shielded by shade during the entire afternoon, creating ideal growing conditions.

The Coffee
Ripe cherries are hand-picked and pulped the same day.

Fermentation lasts 40 to 48 hours, and once completed, the beans are washed with clean spring water in a 30-meter channel, allowing the first-grade beans to be separated from by-products.

The clean parchment is then spread out on patios for 3 days, followed by 6 to 8 days in an African drying bed inside a greenhouse until the moisture level reaches 11.5%.

The beans are then collected and stored in a cool, stable-temperature warehouse.