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HOW TO GET THE BEST COFFEE

The geographical location of Colombia, strict care and dedication of our coffee growers through our traditional, manual and unique processes, from planting seed, through the collection of mature grains, up to the manual selection of the best ones, and roasted in floating hot air chambers steam, resulting in an unsurpassed coffee.

Innato is produced in the foothills of the Central Andes mountains, where we have a suitable land for coffee cultivation, getting the best cup in fragrance, aroma, sweetness, acidity, body and flavor, acquiring chocolaty flavors, caramel, wine, fruit and other varieties.
1. Collection of coffee cherries

Grains which reach full maturity. Are the ones that are harvested.

2. Depulping

Coffee pulp is removed or broken the same day of collection.

3. Fermentation

The beans remain at rest between 10 and 18 hours.

4. Washing

With clean water, mucilage residues remaining in beans are removed.

5. Drying

The grain is exposed to solar heat, until a moisture content of 12%, thereby facilitating its preservation.

6. Parchment

It is taken to the threshing, the peel is removed, this allows to select and sort coffee for roasting.

7. Roasting

With a heat source, rich aromas and flavors are generated, then is cooled, ground and degassed..

8. Packing

It is packaged in different presentations to be distributed in national and international markets.

HOW TO RECOGNIZE AN EXQUISITE COFFEE ?

The coffee has some basic flavors whose intensity depends on factors such as growing area floor. Harvesting, sorting and roasting among others.