Our processes
At Finca Miraflores, each stage of the process is carried out with precision, consistency, and respect for the origin.
Processes
Seed
selection
Each batch begins with the manual selection of the best seeds in the field, carefully choosing the healthiest plants and the highest quality fruit.
From this process, the coffee seed is born, the starting point for guaranteeing consistency and excellence in every harvest.
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Fertilización
In the nursery, after proper transplanting, a fertilization and pest control plan is implemented to ensure vigorous seedling growth.
Within five to six months, the plants reach the ideal strength to be transplanted to their permanent location, ready to begin their productive cycle.
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Soil analysis
Before planting, a detailed soil analysis is conducted on the selected plot to identify its specific conditions.
Based on the results, a nutrition and management plan is established, tailored to the crop’s needs, optimizing the environment for coffee development and minimizing the risk of pathogens that could affect the plot’s yield.
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sown
Planting is carried out according to a precise plan, with a density of 70 cm between plants and 3 meters between rows, ensuring an optimal balance between space, productivity, and crop health.
After planting, specific fertilization, pest and disease control, and weed management plans are implemented, guaranteeing vigorous and uniform growth.
This comprehensive approach promotes the development of healthy, high-yielding plants, resulting in consistent microlots of exceptional quality for the most demanding buyers.
Harvest
The harvesting process begins with staff training, ensuring that only cherries at their optimal ripeness are selected: those with a deep, wine-red color. This visual criterion is supported by Brix measurements, which should range between 20 and 24 degrees, depending on the variety. This field monitoring helps preserve ideal sugar levels, essential for proper fermentation and achieving high cup scores.
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Beneficiation plant
At the end of the harvest, all the selected cherries are immediately transported to the processing plant, where a more precise and controlled treatment begins.
Strict protocols are applied at this stage to preserve the quality of the bean from the very beginning, guaranteeing optimal handling conditions. The rapid transition from field to plant ensures the integrity of the coffee, preventing unwanted fermentation and preserving a clean, balanced, and defined sensory profile.
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Immersion
Upon arrival at the processing plant, the harvested cherries begin a sequence of planned processes. The first is a 12-hour soak in water, where the bags are completely submerged in special tanks.
This immersion prevents overheating and preserves the compounds that will define the quality and purity of the final cup.
Floated
The floating process is an essential step in ensuring the purity and consistency of each batch. In this phase, stems and other impurities are removed, along with any dry or empty cherries that do not meet quality standards. Only cherries at their optimal ripeness continue to the next stage of the process.
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Pulped
The pulping process is carried out under strict hygiene standards using high-tech machinery that pulps and sifts simultaneously. This process allows for precise separation of the different products.
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Fermented
The pulped coffee is fermented in the absence of oxygen, in GrainPro bags submerged in water at less than 14°C. A trap system allows gases to escape without oxygen entering, ensuring the stability of the process.
During 72 to 100 hours, depending on the ambient temperature, complex sensory attributes develop, enhancing the distinctive character of each batch.
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Lavado
The coffee is carefully washed with plenty of clean water.
This step completely removes the mucilage adhering to the bean, ensuring thorough cleaning before drying. The result is residue-free coffee, ready to showcase its purest and most defined flavor profile.
Drying
The coffee is dried slowly and evenly in the shade over a period of 25 to 30 days. This careful method preserves the physical and chemical properties developed during fermentation, resulting in a more complex, elegant, and balanced cup.
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Restful
After resting, the coffee is transferred to the dry processing plant, where it is precisely sorted and packaged according to each client’s requirements.
Each batch maintains complete traceability, meeting the highest standards of quality, presentation, and export.
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Packing
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