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CAFÉ FEDERICO
CAFÉ FEDERICO
exclusive from Hacienda Santa Inés
our process
eight levels of selection
CAFÉ FEDERICO
1. Germination and Nursery:
Cenicafé-certified seeds are sown in the germinator, and once each seedling develops two leaves, they are transplanted into bags located in the nursery.
2. Planting:
The young coffee plants are cultivated according to recommended guidelines and under stringent agricultural supervision.
3. First Selection:
During harvest, only beans at their optimal stage of ripeness are meticulously chosen, one by one, ensuring no under-ripe or green beans are included.
4. Second Selection:
After weighing the coffee and depositing it into the reception tank, any under-ripe coffee cherries are removed, leaving only the finest beans, which then undergo a cherry fermentation process for approximately 17 hours.
5. Third Selection:
Within the submersible tank, the highest quality coffee cherries are selected using a flotation system: lighter cherries float, while those of superior quality sink.
6. Pulper:
The coffee cherries are then processed through the pulper.
7. Pulping and Fermentation Tanks:
The coffee is left in fermentation tanks for approximately 42 hours.
8. Fourth Selection:
The coffee is washed in the washing channel, where an additional selection process is performed to remove any floating impurities.
9. Sun Drying:
At Hacienda Santa Inés, we ensure that our selected beans are sun-dried in a solar parabolic dryer.
10. Mechanical Drying:
This alternative procedure is employed only when necessary, utilizing coffee parchment husk (cisco) as fuel.
11. Fifth Selection:
Once the coffee reaches a moisture content of 10 to 11%, it undergoes further selection processes to enhance bean quality. This selection is mechanical: the beans pass through a monitor, a machine designed to separate only the highest quality beans.
12. Sixth Selection:
The beans processed by the monitor are then manually sieved again to remove any smaller or misshapen beans.
13. Seventh Selection:
At this stage, the dry parchment coffee is manually sorted on tables, ensuring the exclusion of any remaining defective beans.
14. Packaging and Storage:
Once all selection processes are completed, the coffee is packaged in fique sacks calibrated to 40 kg each. These sacks are then stored on pallets to ensure proper product preservation in a warehouse exclusively dedicated to coffee handling, free from potential contaminants.
15. Eighth Selection:
The parchment coffee is hulled and passed through a sieving machine, where the beans are separated, selecting only the largest ones. Before roasting, a final filter is applied using electronic color sorting machines, representing the most advanced and precise technology for classifying green coffee. Cameras scan each bean thousands of times per second, and an air ejector removes defective ones.
PROCESS
the art of wonderful roasting
At Café Federico, each bean is carefully roasted by experts who understand the precise point where aroma, color, and flavor achieve their finest expression. This process highlights sweet notes of caramel and red fruits, achieving a harmonious balance of acidity, body, and smoothness.
The result is a coffee with soul, full of character and depth, inviting you to pause and savor every sip.
Café Federico – Buendía Mosquera S.A.S.
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