From seed to cup, how we produce our coffee

At Finca La Prudencia, we focus on producing specialty coffee through regenerative agriculture practices. We want to share a glimpse of the journey our coffee takes, from planting to the cup.

It all starts in our nurseries, where we germinate the seeds and carefully nurture the young coffee plants. We use select varieties like Bourbon, Caturra, and Catuaí, known for their exceptional cups.

Once the seedlings are ready, we transport them to the field, following contour lines to prevent erosion. We dig spacious holes where we place the roots without bags, allowing them to grow freely. Shade is crucial for the healthy growth of coffee, which is why we plant timber trees among the coffee shrubs.

We apply organic and regenerative principles to nourish the soil and plants, without relying on chemical inputs. Our compost and bocashi provide nutrients and enhance the soil's microbial life. Pruned shade branches are also incorporated as organic fertilizer.

When the flowering season arrives, it's a burst of scents and colors on the farm. We take great care during this phase to ensure a good fruit set. We only harvest the ripe beans, which are a deep red, to achieve greater sweetness and consistency.

Wet processing is essential to highlight the flavors and aromas of our coffee. We use pulpers that consume minimal water, and the by-products are recycled to make compost or vermicompost.

Sun drying on African beds is crucial, with constant turning for even drying. We then hull the beans to remove the parchment and obtain the delicate green bean ready for export.

While much of the flavor is defined on the farm, we continue the meticulous process by gently roasting it to enhance its qualities. The final result is an exceptional coffee that we hope you enjoy as much as we do. Cheers!