Innato - Process

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.

1. CUP PROFILE

It is the identification of the characteristics and attributes of the coffee, perceived in the beverage with sense of taste.

2. ACIDITY

This attribute is related to the degree of smoothness of coffee; the higher the acidity, the softer the coffee is.

3. PERDURABILITY

The flavor and aroma that remains in the mouth after drinking coffee.

4. CUPPING

It is a sensory assessment for describing the intensity and quality of the attributes which constitute coffee, these are rated on a scale and are subjectively as described to illustrate its qualities or deficiencies what is called the cup profile.

5. AROMA

It is the perception of the aromatic components that releases the roasted and ground coffee, upon contact with water.

6. BODY

It is the sense of density and texture of the drink that contribute to defining the character and strength of coffee.

+ OTHER ATTRIBUTES

All those nuances that are perceived in the taste of the drink which evoke the taste and aroma of other elements (floral notes, fruit, vinous, herbal etc).