Reception
The green coffee beans come from the major coffee regions in the country and is transported to our factory in 69kg. sacks. Upon delivery, there is a sampling to see the characteristics of beans.

Mixing and blending
The green coffee beans are mixed to balance its characteristic sensory properties (flavor, acidity, body and aroma.) The mix is a blend of different kinds of grains.

Roasting
The green coffee beans are placed in gas-based roasting machines in loads of 280 kg. for 10 to 20 minutes.

Cooling A
Once the beans are in their optimum roasting point, they are quickly cooled with water sprayed in the same recipient where it was roasted.

Sugar coating process
Sugar is poured into rotating pots at high temperatures. When the sugar becomes a thick dark liquid, the semiroasted coffee beans are added until they get the characteristic shine and color of sugar coated coffee beans.

Cooling B
Cooling B: To reduce the temperature of the coffee beans, it is necessary to cool them 15 to 20 minutes in a rotating air cooler.

Rest
Once the coffee is cooled, it is packed and stored for 24 hours.

Grinding
In order to ease extraction of solids, the coffee beans are fed into a grinder where they are ground to the desired size. Next, the coffee is sifted to eliminate particles not compliying to the required standard.

Packaging
Finally, coffee is packaged in different weight contents and presentations such as bags, jars, or cans.